Golden corn muffins made
with soy flour, soy milk and soybean oil.
Corn
and Soy Muffins
- 1 1/2 cups all-purpose
flour
1/2 cup yellow cornmeal
1/4 cup soy flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup light soy milk
2 large eggs, beaten
1/4 cup soybean oil
- Preheat oven to 400°F
(205°C). Grease 12 muffin tins; set aside.
- Mix flour, cornmeal, soy
flour, sugar, baking powder and salt in a large bowl.
- Combine soy milk, eggs
and oil; add to flour mixture and mix only enough to moisten.
Fill muffins tins.
- Bake until golden and
a tester inserted in the center comes out clean, about 20 minutes.
Makes 1 dozen muffins.
Recipe courtesy of the United Soybean Board.
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