Soy products are an excellent source of protein. Incorporating them into nearly any recipe can help give your body a healthy and tasty boost. Whether you bake them for breakfast or have them around the kitchen for a between meals snack, these blueberry muffins feature the added benefit of soy flour.
Soy flour is an ingredient many people are unfamiliar with, but you’ll want to make it a kitchen staple once you see all it can do. Not only is it good in homemade items like muffins, soy flour also adds protein and is used in breads, cookies, crackers and other baked goods. Soy flour improves texture, holds moisture, creates cake richness, reduces breakage and crumbling and enhances nutrition. See what else soy provides at www.soyconnection.com/soyfoods.
Blueberry Soy Muffins
- 1 cup soy flour or soy protein isolates
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon Salt
- 1 teaspoon cream of tartar
- 2/3 cup Granulated Sugar
- 2/3 cups vegetable shortening
- 1-1/2 cups Blueberries fresh or frozen, if frozen do not thaw
- 2 tablespoons powdered sugar
- 8 eggs whites only
- 2 cups orange juice
- Preheat oven to 400° F. Spray muffin pans with non-stick cooking spray.
- In a large bowl, combine flours, baking powder, baking soda, salt, cream of tartar and sugar. Stir until well blended. With a pastry blender, cut in shortening until evenly distributed.
- Rinse and drain fresh blueberries, pat to dry. Toss with powdered sugar and set aside. If using frozen blueberries, do not rinse. In a small bowl, beat egg whites and orange juice until blended. Add liquid to dry ingredients, stirring only until moistened. Fold in blueberries.
- Spoon batter, 1/4 to 1/3 cup per muffin, into prepared pans. Bake at 400° for 20 to 25 minutes. Turn out of pan immediately. Cool right side up on wire rack.