Cranberry/Blueberry Breakfast Muffins
1 cup sugar (“Mom” used Stevia in the Raw to cut down on sugar and calories)
½ cup Earth Balance Buttery Spread (the original recipe calls for margarine, which “Mom” does not use)
3 eggs (“Mom” prefers cage-free eggs)
1 ¾ cups all-purpose flour (“Mom” used unbleached organic flour)
½ cup soy flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon nutmeg
¾ cup buttermilk (“Mom” prefers organic)
¾ cup fresh or frozen blueberries OR ½ cup dried cranberries
¼ cup melted Earth Balance Buttery Spread (the original recipe calls for margarine, which “Mom” does not use)
1/3 cup sugar
2 tablespoons grated orange peel
1. Preheat oven to 375 degrees.
2. In large bowl, cream together sugar and Earth Balance spread 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 minutes.
Note: These muffins will rise only slightly above the muffin pan. Dip baked muffins in melted Earth Balance spread then in sugar. Top with orange peel if desired.
Makes 18 large muffins.
*Recipe and image courtesy of The SoyFoods Council.*