- 1 C soybean flour
- 1 C graham flour
- 1 tsp salt
- 2 tsp baking powder
- 2 T sugar
- 3/4 C skim milk (from powdered milk
is fine)
- 1 egg
- 1 T canola oil
- 1/2 any type of dried fruit, chopped
Prepare a muffin tin by spraying the
individual cups with a non stick cooking
spray.
Preheat oven to 425 degrees.
Sift the two flours, salt and baking powder
together in a mixing bowl.
Add the sugar and blend together.
In a separate bowl beat together the milk,
egg and oil.
Add to the flour mixture.
Mix just until blended.
Fold in the dried fruit
Fill each muffin cup 2/3 full of batter.
Bake 20 minutes or until a toothpick
inserted in the center comes out clean.
Using dried fruit will give your muffin a
less sweet taste. You can use any type of
dried fruit but be sure to chop it well
before folding it into the batter.
The kids in our family don't really care
much for these even when I use some of their
favorite dried fruit, 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.
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