Lemon Berry Muffins
- 1/2 cup soybean oil (vegetable oil)
- 1 cup soy milk
- 1 egg
- 1 tsp. vanilla
- 2 Tbsp. lemon juice
- Zest from 2 lemons
- 3 cups all-purpose flour
- 1/2 cup soy flour
- 1 cup sugar
- 3 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 6 oz. pkg blueberries
- 6 oz. pkg raspberries
Topping Ingredients:
- 1/2 cup margarine, melted
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 2 tsp. cinnamon
Directions:
- In a mixing bowl, combine oil, soy milk, egg, vanilla, lemon juice and lemon zest
- In a second mixing bowl, combine all-purpose flour, sugar, soy flour, baking powder, baking soda and salt
- Add blueberries and raspberries and lightly toss to coat
- Slowly add liquid ingredients to flour mixture; carefully stir to combine
- Fill standard muffin tins 3/4 full
- Make topping mixture by combining melted butter with brown sugar, flour and cinnamon; top each muffin
- Bake at 400 F for 15-20 minutes
Makes 24 muffins
Nutritional Information per serving: 71 g
Calories 210; Total Fat 9 g (Sat. Fat 1 g); Carbohydrates 39 g; Cholesterol 5 g; Sodium 200 mg; Protein 4 g; Fiber 2 g
Recipe provided by Soy Nutrition Institute Global