Lemon Berry Muffins

½ cup soybean oil
1 cup sugar
1 egg
1 tsp vanilla
2 tablespoons lemon juice
Zest from 2 lemons
3 cups all-purpose flour
½ cup soy flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup soymilk
6 oz. blueberries
6 oz. raspberries

½ cup unsalted butter, melted
½ cup brown sugar
½ cup all-purpose flour
2 tsp cinnamon

Mix together oil, sugar, egg, vanilla, lemon juice, and lemon zest. In separate bowl. Combine all- purpose flour, soy flour, baking powder, baking soda, and salt. Slowly add dry ingredients to wet mixture until combined. Add milk to desired consistency. Fold in fruit. Fill standard muffin tins ¾ full. Make topping mixture by combining melted butter with brown sugar, flour, and cinnamon. Add to muffin tins. Bake at 400F for 15-20 minutes. Makes 12 servings

Nutritional Information

Calories 466; Fat 18g; Saturated Fat 6g; Cholesterol 35mg; Sodium 441mg; Carbohydrate 71g; Fiber 2g; Protein 6g Soybean Oil Composition

Saturated Fat (16%) Monounsaturated Fat (22%) Polyunsaturated Fatty Acids (62%)

Recipe provided by Soy Nutrition Institute Global