Soybean Muffins Recipes
SOYBEAN MUFFINS
A very healthy muffin recipe from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425F and grease muffin pan.
- Mix and sift first five ingredients together.
- Combine milk, beaten egg and shortening; add to dry ingredients stirring only enough to moisten.
- Do not beat; batter should not be smooth.
- Fill prepared muffin pan 2/3 full and bake for 15 to 20 minutes, depending on the muffin size.
Nutrition Facts : Calories 101.9, Fat 3.6, SaturatedFat 1.3, Cholesterol 22.3, Sodium 275.5, Carbohydrate 13.1, Fiber 0.3, Sugar 2.2, Protein 4.8
OUTRAGEOUS MUFFINS WITH SOY FLOUR FROM BOB'S RED MILL
This recipe was on the front of the soy flour package - and now that my package is empty I want to make sure I don't lose the recipe. These are fantastic muffins. I've played around with the quantities of dry ingredients a few times based on what I had on hand, and they still turned out really well. But the best batch was the one that followed the recipe to a "T". If you decide to try them, enjoy!
Provided by magpie diner
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat your oven to 350 degrees. Line or lightly oil a muffin tin.
- Mix the dry ingredients together, from the soy flour down to the baking soda. Mix in the raisins and dried apricot if you are using.
- In a separate bowl, mix together the wet ingredients, from the eggs to the orange zest.
- Fold the wet ingredients into the dry until just moistened. The batter should be lumpy.
- Fill the muffin tins, 2/3 full. Bake for approximately 25 minutes, test with a toothpick to be sure.
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