Blueberry Muffins

• 1 cup Soy flour (or soy protein isolates)
• 3 cups All-purpose flour
• 1 tablespoon Baking powder
• 1/2 teaspoon Baking soda
• 1 teaspoon salt
• 1 teaspoon Cream of tartar
• 2/3 cup Granulated sugar
• 2/3 cup Vegetable shortening
• 2 tablespoons Powdered sugar
• 11/2 cups blueberries, fresh or frozen
• 8 egg whites
• 2 cups orange juice

Preparation

1 Preheat oven to 400°F. Spray muffin pans with non-stick aerosol cooking spray.
2 In a large bowl, combine flours, baking powder, baking soda, salt, cream of tartar, and sugar. Stir until well blended. With a pastry blender, cut in shortening until evenly distributed.
3 Rinse and drain fresh blueberries, pat to dry. Toss with powdered sugar and set aside. If using frozen blueberries, do not rinse. In a small bowl, beat egg whites and orange juice until blended. Add liquid to dry ingredients, stirring only until moistened.
4 Fold in blueberries.
5 Spoon batter, 1/4 to 1/3 cup per muffin, into prepared pans. Bake at 400° for 20 to 25 minutes. Turn out of pan immediately. Cool right side up on wire rack.

Source:

© 2010, Courtesy of United Soybean Board