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Blueberry Muffins |
| 1 cup flour |
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1 cup Lite WESTSOY Plain |
| 4 tsp. aluminum-free |
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1/4 cup unsweetened fruit |
| ...baking powder |
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...juice concentrate |
| 1/2 tsp.salt |
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...(apple, white grape, |
| 1 cup blueberries |
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...pineapple, etc. |
| ...rinsed |
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1/4 cup cup melted butter |
| 1 cup oat bran |
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2 egg whites, beaten
until frothy |
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Preheat oven to 400° F. Sift first three ingredients in
a large bowl. Stir in blueberries and oat bran. In a separate bowl, blend remaining liquid ingredients together. Add to the flour mixture stirring just enough to moisten ingredients, 12 to 15 strokes. Grease or spray muffin cups with non-stick spray and fill 2/3 with batter. Bake 20-25 minutes or until browned. |
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Preheat oven to 350° degrees. Sift dry ingredients together into large mixing bowl. Add WestSoy, fruit juice concentrate, melted butter and vanilla. Beat with electric mixer on medium speed for 2 minutes, scraping sides of bowl several times. Add egg whites and beat 1 to 2 minutes longer, until smooth. Fold in fruit and nuts. Pour into greased 9 inch x 13 inch baking pan. Bake about 25 minutes until top is nicely browned and wooden pick insertted into center of cake comes out perfectly clean.
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