Cranberry-Blueberry Breakfast Muffins

Recipe courtesy of The Soyfoods Council.

Recipe Ingredients:

Muffins:
1 cup granulated sugar
1/2 cup margarine
3 large eggs
1 3/4 cups all-purpose flour
1/2 cup soy flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup buttermilk
3/4 cup fresh or frozen blueberries or 1/2 cup dried cranberries

Topping:
1/4 cup melted margarine
1/3 cup granulated sugar
2 tablespoons grated orange peel (optional)

Cooking Directions:

1. For Muffins: Preheat oven to 375°F (190°C).
2. In large bowl, cream together sugar and margarine until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. In another bowl, sift together the flour, soy flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Stir until all ingredients until just combined.
4. Gently add desired berries and fold lightly into batter.
5. Spoon batter into paper lined muffin pan. Bake for 20 to 25 minutes.
6. Dip baked muffins in melted margarine then in sugar. Top with orange peel if desired.

Makes 18 muffins.

Note: These muffins will rise only slightly above the muffin pan.

Nutritional Information Per Serving (1/18 of recipe): Calories: 184; Total Fat: 8g; Saturated Fat: 1g; Cholesterol: 1mg; Total Carbs: 26g; Protein: 2g; Sodium: 220mg.

Recipe and photograph courtesy of The Soyfoods Council.