Veggie Life, Summer, 2001: Blueberry Lemon Soy Muffins

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* Exported from MasterCook *

 

BLUEBERRY LEMON SOY MUFFINS

 

Recipe By :Lily Erlic

Serving Size : 0 Preparation Time :0:00

Categories : Brerads/Muffins

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup soy flour

1/2 cup oat flour

1/2 cup brown sugar

1/4 cup ground flaxseed

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup plain soy milk

1/4 cup extra-virgin olive oil

1 large egg -- beaten

1 cup fresh or frozen blueberries

Zest of 1 lemon

Paper muffinliners

 

l. Preheat oven to 350°. Line 12 muffin cups with paper liners.

2. In a mixing bowl, stir together flours, sugar, ground flaxseed,

baking powder, and salt. Make a well in the dry ingredients and

into it, add the soy milk, oil, egg, berries, and lemon zest. Mix

until all ingredients are moistened.

3. Using a scoop or spoon, distribute batter evenly between

muffin cups. Bake 15 to 20 minutes, until golden.

ovo

PER MUFFIN: 138 CAL (50% from fat), 4g PROT, 8g FAT, 15g CARB, 99mg SOD,

1Bmg CHOL, 2.6g FIBER

 

 

Source:

" Veggie Life, Summer, 2001 "

Yield:

" 12 muffins "

 

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Per Serving (excluding unknown items): 1006 Calories; 67g Fat (58.2% calories

from fat); 20g Protein; 88g Carbohydrate; 4g Dietary Fiber; 187mg Cholesterol;

2130mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 12 Fat; 5 Other

Carbohydrates.

 

 

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