- 1 C soybean flour
- 1 C all purpose flour
- 1 tsp salt
- 2 tsp baking powder
- 2 T sugar
- 3/4 C skim milk (reconstituted
powdered milk is fine)
- Enough egg substitute to equal 1 egg
(or one whole egg)
- 1 T canola oil
- 1 tsp cinnamon
- 1 C pecans, chopped
Preheat oven to 425 degrees.
Spray each muffin cup with a non stick
cooking spray.
Sift both flours, the salt, baking powder
and sugar together in a large mixing bowl.
In a separate bowl whisk together the milk,
egg substitute and oil.
Pour the liquid into the flour mixture.
Beat together just enough to moisten the dry
ingredients the batter should be slightly
lumpy.
Fold in the cinnamon and nuts with a wooden
spoon just until mixed in.
Pour the batter into the muffin cups to fill
each 3/4 full.
Bake 18 minutes or until a toothpick
inserted comes out clean.
After baking the muffins they come out tough
and slightly soggy the batter has been over
stirred. By over mixing the finished product
will become tough or have a rubbery texture.
Only mix muffin batter until any dry
ingredients are just moistened.
The kids in our family don't really care
much for these, but I love them. Since I
can't eat all of them before they start
going stale I usually end up popping half of
them in the freezer.
Here are some tips on
how to freeze these muffins.
|
