Whole Wheat Soy Walnut Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 22
Ingredients
1-1/2 cups Whole Wheat Flour3/4 Cups Soy Flour1/3 + 3 Tablespoons Splenda1-1/2 Tsp Baking Powder1-1/2 cups Plain Non-Fat Yogurt3 Eggs1-1/2 Tsp Natural Vanilla Extract1/2 Cup Chopped Black Walnuts
1. Preheat Oven to 350 degrees center rack
2. Blend together all dry ingredients until well mixed
3. Beat eggs and yogurt together and add Vanilla then fold into the dry ingredients until well moistened. May add Soy Milk a Tablespoon at a time until mixture is moist but clings tightly together easily forming a ball.
4. Prepare Muffin pan with paper liners and fill each to just below the top of the liner (a little over 3/4 full) and place in oven for 20 minutes or until a toothpick can be inserted and comes out clean.
5. Cool on rack and enjoy
Makes 20 Regular sized muffins
Number of Servings: 22
Recipe submitted by SparkPeople user MNJJEHF.
2. Blend together all dry ingredients until well mixed
3. Beat eggs and yogurt together and add Vanilla then fold into the dry ingredients until well moistened. May add Soy Milk a Tablespoon at a time until mixture is moist but clings tightly together easily forming a ball.
4. Prepare Muffin pan with paper liners and fill each to just below the top of the liner (a little over 3/4 full) and place in oven for 20 minutes or until a toothpick can be inserted and comes out clean.
5. Cool on rack and enjoy
Makes 20 Regular sized muffins
Number of Servings: 22
Recipe submitted by SparkPeople user MNJJEHF.
Nutritional Info Amount Per Serving
- Calories: 86.2
- Total Fat: 3.3 g
- Cholesterol: 37.8 mg
- Sodium: 56.4 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 1.8 g
- Protein: 4.0 g
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