Lemon Berry Muffins

Batter Ingredients:

  • 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:

  1. In a mixing bowl, combine oil, soy milk, egg, vanilla, lemon juice and lemon zest
  2. In a second mixing bowl, combine all-purpose flour, sugar, soy flour, baking powder, baking soda and salt
  3. Add blueberries and raspberries and lightly toss to coat
  4. Slowly add liquid ingredients to flour mixture; carefully stir to combine
  5. Fill standard muffin tins 3/4 full
  6. Make topping mixture by combining melted butter with brown sugar, flour and cinnamon; top each muffin
  7. 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