12/18/09

Soy Bran and Soy Flour Blueberry Muffins AND Regular Blueberry Muffins

When the wind is blowing outside and the snow is flying, my body seems to crave hot creamy soups, casseroles and comfort foods. On a warm summer day in June I think shrimp on the grill with a side of fresh fruit is mouth watering. But blueberry muffins? I feel like these are a year-round food that goes well on a summer or a winter morning.

While doing the no-sugar, no-white flour detox I was on the hunt for delicious sounding recipes and saved a handful to my collection to use in the future. This is one I hadn't tried yet but want to keep in my collection for future use. I'm following it up with a very typical, regular blueberry muffin recipe for my readers that aren't looking for a low carb or soy option.





Soy Blueberry Muffins

4 tablespoons Rice Bran
3 tablespoons soy flour
2 cups soy flour
1 cup Splenda
1/2 teaspoons baking powder
4 eggs
1 cup heavy cream
2/3 cup club soda
1 cup blueberries tossed with Splenda before adding

Preheat oven to 375°F. Mix Rice bran with 3 tablespoons soy flour. Set aside. Spray a 12-cup muffin tin with vegetable oil cooking spray. Evenly sprinkle the inside of the muffin cups with the rice bran and soy flour mix. In a bowl, whisk all the remaining ingredients, except the blueberries. Fold in the blueberries and fill the 12 muffins cups evenly with the batter. Place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean. Let cool completely before storing in the refrigerator.

A Traditional Blueberry Muffin

1 1/2 c flour
3/4 c white sugar
1/2 t salt
2 t baking powder
1/3 c canola oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
Topping:
1/3 c all-purpose flour
1/4 c butter, cubed
1 1/2 t ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin tins or line with muffin liners. Mix together the crumb topping ingredients; 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Blend and set aside.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups to the top, and sprinkle with crumb topping mixture. Sprinkle the reserved topping over muffins and bake for 20 to 25 minutes until the center is done and the tops are golden.
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