Cranberry-Blueberry Breakfast Muffins

Courtesy of The Soyfoods Council

Servings: 18
Prep Time: 15 Min.
Cook Time: 25 Min.

* 1 c. sugar
* 1/2 c. margarine
* 3 eggs
* 1-3/4 c. all-purpose flour
* 1/2 c. soy flour
* 1 tsp. baking powder
* 1 tsp. baking soda
* 1/4 tsp. salt
* 1/4 tsp. nutmeg
* 3/4 c. buttermilk
* 3/4 c. fresh or frozen blueberries OR 1/2 c. dried cranberries

Topping
* 1/4 c. melted margarine
* 1/3 c. sugar
* 2 Tbsp. grated orange peel

1. Preheat oven to 375°.
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 a large 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 are combined.
4. Gently add either berry and mix lightly with batter. Pour batter into paper lined muffin pan. Bake for 20-25 min.

* Note: These muffins will rise only slightly above the muffin pan. Dip baked muffins in melted margarine then in sugar. Top with orange peel if desired.

Calories: 184;   Total Fat: 8g;   Saturated Fat: 1g;   Cholesterol: 1mg;   Total Carbs: 26g;   Protein: 2g;   Sodium: 220mg;