Eggless Blueberry Soy Muffins

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* Exported from MasterCook *

 

Eggless Blueberry Soy Muffins

 

Recipe By :Soyfoods Cookery - Louise Hagler

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup unbleached white floour

3/4 cup whole wheat pastry flour

1/2 cup soy flour

1/4 cup wheat germ

3 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups soy milk or soy yogurt

1/2 cup honey

2 tablespoons canola oil

1 teaspoon vanilla

1 cup blueberries, fresh or frozen

 

Preheat the oven to 400F.

 

Mix the dry ingredients together, and make a well in the middle.

 

Whip together the soy milk, honey, oil, and vanilla. Pour into the well in the

dry ingredients, and stir just until blended. Fold in the blueberries, pour

into oiled muffin tins, and bake for about 20 minutes until browned.

 

Description:

" Make these sweet, hearty muffins with either fresh or frozen

blueberries. These muffins freeze well. "

Yield:

" 12 muffins "

 

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Per serving: 1065 Calories (kcal); 39g Total Fat; (30% calories from fat); 22g

Protein; 174g Carbohydrate; 0mg Cholesterol; 2544mg Sodium

Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 9

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0