Corn and Soy Muffins
Golden corn muffins made with soy flour, soy milk and soybean oil.
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 12 muffins.
Recipe courtesy of the United Soybean Board.