These Soybean Muffins use soybean flour and graham flour for a nutritious and hearty breakfast.
1 cup soybean flour
1 cup white or graham flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar
3/4 cup skim milk
2 egg whites or egg substitute equivalent to 1 eggs
1 tablespoon shortening
Mix and sift first five ingredients together; combine milk, beaten egg whites or substitute and shortening and add to dry ingredients, stirring only enough to moisten. Do not beat; batter should not be smooth.
Fill greased or paper-lined muffin cups 2/3rd's full and bake in a very hot oven, 425 degrees, for 15 to 25 minutes, depending upon size.
For topping, combine sugar and cinnamon. Brush the tops of muffins with melted butter or margarine and sprinkle with the cinnamon-sugar mixture.
Note: 1/4-cup soybean flour may be substituted for an equal amount of white or whole wheat flour in any recipe for bread, muffins, biscuits, pastry or plain cakes without any other changes.
- Graham Muffins: Use recipe for soybean muffins; omit soybean flour and use 1 cup each white and graham flour. Add 1/2 cup raisins and 1/2 cup nuts, if desired. Bake as above.
- Soybean Nut Bread: Increase white flour to 1-1/2 cups, baking powder to 3 teaspoons, milk to 1 cup, eggs to 6 whites or egg substitute equivalent to 3 eggs, and shortening to 4 tablespoons. Add 1/2 teaspoon cinnamon and 1 cup chopped nuts. Let dough stand in a greased bread pan for 20 minutes. Bake in a moderate oven, 350 degrees, for 1 hour.
Recipe makes 12 muffins.
You may also enjoy...
Share This Page