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  • Writer's pictureSoyfoodscouncil

Cranberry/Blueberry Breakfast Muffins

Muffins are a great way to introduce kids on how to mix dry ingredients with wet ingredients. They are great for breakfast or even a tasty snack.

Ingredients 1 cup sugar

½ cup margarine

3 eggs

1 ¾ cups all-purpose flour

½ cup soy flour

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

¼ teaspoon nutmeg

¾ cup buttermilk

¾ cup fresh or frozen blueberries OR½ cup dried cranberries

Topping ¼ cup melted margarine

1/3 cup sugar

2 tablespoons grated orange peel

Instructions Preheat oven to 375 degrees.

In large bowl, cream together sugar and margarine until light and fluffy.

Add eggs, one at a time, beating well after each addition.In a large bowl, sift together the flour, soy flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk.Stir until all ingredients are combined.

Gently add either berry and mix lightly with batter.

Pour batter into paper lined muffin pan.Bake for 20-25 minutes.

Notes Note: These muffins will rise only slightly above the muffin pan. Dip baked muffins in melted margarine then in sugar. Top with orange peel if desired.

Yield: 18 large muffinsNutrition Information per muffin: Calories: 184; Total fat: 8 g; Saturated fat: 1g; Cholesterol: 1 mg; Sodium: 220 mg; Carbohydrate: 26 g; Total Protein: 2g; Soy Protein: 1.7g

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