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
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