Blueberry Soy Muffins

Blueberry Soy Muffins
• 1 cup blueberries, washed and drained • 1 1/2 cups enriched flour • 1/2 cup soy flour • 1/4 cup brown sugar • 1 tsp baking powder • 1/2 tsp baking soda • 1/8 tsp salt • 1/2 cup unflavored soy beverage • 1/2 cup (4 oz) egg substitute • 1 tbsp canola oil • 2 tsp liquid butter substitute

Heat oven to 375 F. Spray 12 2-1/2 inch muffin pan cups with canola cooking spray. Combine dry ingredients (flour, sugar, baking powder, baking soda, salt) in a large bowl. Whisk wet ingredients (soy beverage, egg substitute, and oil) together. Stir blueberries into dry ingredients until coated. Stir wet ingredients into blueberries and dry ingredients until just combined; do not overstir. Spoon into pan cups and bake for 20 minutes or until toothpick inserted into center comes out clean. Cool in pan for 5 minutes. Remove from pan and serve. Makes 12 muffins.

Nutrients per serving

• Calories: 130 • Carbohydrates: 20g • Protein: 5g • Saturated fat: 0g
• Monounsaturated fat: 1g • Cholesterol: 0 • Fiber: 1g • Soy protein: 2g • Fat: 3g