Recipe: Cranberry/Blueberry Breakfast Muffins

* Exported from MasterCook Buster *

Cranberry/Blueberry Breakfast Muffins

Recipe By : 1998 Ohio Soybean Council
Serving Size : 12 Preparation Time :0:00
Categories : Soyfoods Breads
Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/2 cup soy margarine
3 eggs
1 1/4 cups all purpose flour
1/2 cup soy flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup buttermilk
3/4 cup blueberries -- drained
OR 1/2 cup dried cranberries
***TOPPINGS***
1/4 cup melted soy margarine
1/3 cup sugar or raw sugar
2 tablespoons grated orange peel

In large bowl, cream together sugar and soy 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 at 375F for 20-25 minutes.

Note: These muffins will rise only slightly above the muffin pan.

Dip baked muffins in melted soy margarine then in sugar. Top with
orange peel if desired.

*Fresh, canned or frozen blueberries must be rinsed and drained before
adding to the batter.

Makes 12 large muffins. NUTRITIONAL ANALYSIS: Per muffin:
Calories (kcal) 259; Total Fat (g) 12.4; Saturated Fat (g) 2.2;
Protein (g) 3.2; Cholesterol (mg) 1; Sodium (mg) 330; Carbohydrate
(g) 35.1.

Source: 1998 Ohio Soybean Council S: 12 C: Breads, Muffins, Soyfoods.