Soy Flour Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbs flax seed meal 1 tbs soy flour 2 large eggs 1 tbsp of lemon juice 1 cup soy flour 1/2 cup sugar substitute 1/4 cup evaporated milk 1/4 cup half and half 1 teaspoon baking powder 1/3 cup club soda 1/2 cup fresh blueberries
Preheat oven to 370F.
Mix 1 tbs flax seed meal and 1 tbs of soy flour together. Spray the muffin pan with cooking spray and sprinkle the flax seed meal and soy flour mixture in the bottom of each cup.
Mix all the remaining ingredients other than the blueberries in a bowl for 3 minutes with either a hand or stand mixer. Fold the blueberries into the mixture and fill the 6 muffins cups.
Bake for 20 minutes or until the muffins turn golden brown. If the toothpick stuck in a muffin comes out clean, then they are ready. Remove from oven and cool them on a rack for at least 10 minutes before you try to remove them.
Serving Size: makes 6 muffins
Mix 1 tbs flax seed meal and 1 tbs of soy flour together. Spray the muffin pan with cooking spray and sprinkle the flax seed meal and soy flour mixture in the bottom of each cup.
Mix all the remaining ingredients other than the blueberries in a bowl for 3 minutes with either a hand or stand mixer. Fold the blueberries into the mixture and fill the 6 muffins cups.
Bake for 20 minutes or until the muffins turn golden brown. If the toothpick stuck in a muffin comes out clean, then they are ready. Remove from oven and cool them on a rack for at least 10 minutes before you try to remove them.
Serving Size: makes 6 muffins
Nutritional Info Amount Per Serving
- Calories: 119.0
- Total Fat: 4.2 g
- Cholesterol: 68.4 mg
- Sodium: 127.3 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 3.6 g
- Protein: 11.3 g
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