BLUEBERRY MUFFINS

1 1/2 cups all-purpose flour
1/2 cup soy flour
2 teaspoons baking soda
1/3 cup brown sugar
1/2 teaspoons cinnamon
1 cup soymilk
2 egg whites
2 tablespoons soybean oil
1 cup blueberries

Preheat the oven to 375 degrees F. Lightly grease 12 muffin tins.

In a large mixing bowl mix together flour, soy flour, baking powder, brown sugar and cinnamon.

In a small mixing bowl mix the soymilk, egg whites and soybean oil. Pour into dry ingredients and mix until just blended. Stir in blueberries (if using frozen berries do not thaw first). Place batter into prepared muffin tins.

Bake at 375 degrees F 15 to 18 minutes, until golden and center tests done. Remove from pan immediately.

Makes 12 muffins
Source: Iowa State University Cooperative Extension