Blueberry Oatmeal Muffins

Ingredients:

  • 1 1/4 cups soy-flour blend*
  • 1 cup quick-cooking oatmeal
  • 1/2 cup brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup blueberries
  • 1 egg
  • 1/2 cup soy milk
  • 1/3 cup vegetable oil

Topping:

  • 1 Tbsp. sugar
  • 1/4 tsp. ground cinnamon

Directions:

  1. In a mixing bowl, combine soy-flour blend, oatmeal, sugar, baking powder, baking soda and salt. Add blueberries and stir to coat lightly with flour mixture.
  2. In a second mixing bowl, combine egg, soy milk and vegetable oil.
  3. Add liquid mixture to dry mixture and stir until just moistened.
  4. Place batter in greased muffin tins or muffin tins lined with paper liners.
  5. Combine sugar and cinnamon for topping.
  6. Sprinkle over each muffin. Bake at 400F for 18 to 22 minutes or until wooden pick inserted comes out clean.

Makes 12 muffins

Nutritional Information per serving: 63 g

Calories 183; Total Fat 8 g (Sat Fat 1 g); Cholesterol 16 mg; Sodium 165 mg; Carbohydrate 26 g; Protein 4 g; Fiber 1 g

*To make the soy flour blend, follow this recipe:

  • 7 cups all-purpose flour
  • 1 cup soy flour

Combine in a mixing bowl, all-purpose flour and soy flour; whisk to blend. Use this flour blend in all recipes using all-purpose flour, replacing 1 to 1 measurement. Makes 8 cups. Use 1 1/4 cups of the soy flour blend in this recipe.