Soy flour accompanies all-purpose flour in these tender, yet high fiber muffins.
Ingredients 2 cups all-purpose flour
1/2 cup soy flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 teaspoon salt
2 cups toasted wheat bran cereal (such as Wheat Chex)
3/4 cup dried figs, chopped
1 cup boiling water
1/2 cup butter, softened
1/2 cup sugar
1/4 cup honey
2 eggs
2 cups buttermilk
Instructions Preheat oven to 400 degrees F. Line 24 muffin cups with muffin papers. Stir flours, baking soda, spices, and salt in a small bowl to blend. Combine bran cereal and figs in a small bowl; add boiling water and let stand. Beat the butter in a large bowl until creamy. Gradually beat in sugar and honey. Beat in eggs one at a time. Alternately, add buttermilk and flour mixtures blending well after each. Mix in bran mixture. Divide batter among lined muffin cups.
Bake 20 minutes or until tester inserted into the center comes out clean. Turn muffins out onto cooling rack. Cool completely.
Notes Yield: 24 muffins. CALORIES 26 (7% from fat); TOTAL FAT 1g; (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); PROTEIN 3.9g; CARBOHYDRATE 24.7g; CHOLESTEROL 4mg; IRON 1.4mg; SODIUM 227mg; CALCIUM 20mg.