 |
|
|
|
|||
|
Prep time: 25 minutes, Makes about 12 muffins 1 1/2 cups soy flour 1/2 cup brown rice flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 Tbsp. cinnamon 2 eggs 1/4 cup vanilla or plain yogurt 1/4 cup canola oil 1 tsp. vanilla 1/3 cup maple syrup 2 cups frozen blueberries, thawed and drained (of course substitute fresh when they are in season!) 1/4 cup turbinado sugar Preheat oven to 400°F. In a mixing bowl, sift together the soy flour, rice flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, mix together the eggs yogurt, oil, vanilla and maple syrup. Pour the wet mixture into the dry mixture. Stir to combine. Do not over mix. Gently fold in the blueberries. Fill muffin cups to about 2/3 full. Lightly sprinkle turbinado sugar over the muffins. Bake for about 20 minutes or until golden brown. Makes about 12 muffins. |
|||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||