Pineapple & Cherry Muffins
- 2 cups soy-flour blend
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup maraschino cherries, chopped
- 1 can (8 ounces) crushed pineapple
- 2 eggs
- ½ cup soy beverage
- ⅓ cup vegetable oil
•
In large mixing bowl, combine soy-flour blend, sugar, baking powder, baking soda, salt and maraschino cherries. In second bowl, combine pineapple, eggs, soy beverage, vegetable oil and salt; whisk to combine. Add liquid mixture to dry mixture, and stir just to combine. Spoon batter into greased or paper-lined muffin cups. Bake at 400 F for 18–20 minutes or until wooden pick inserted in center comes out clean.
Makes 12 muffins
Nutrition per serving (78 g): 195 calories; 8 g fat (1 g saturated; 0 trans fats); 31 mg cholesterol; 315 g sodium; 28 g carbohydrate; 1 g fiber; 4 g protein; 1 mg iron; 48 mg calcium
•