Pineapple & Cherry Muffins

Pineapple and Cherry Muffins
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