Vegetarian Recipes: Soy Protein And Tofu Recipes


 
 
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  Nutrition Facts:
(per serving)
   
 

Calories 205

Fat 8g

Cholesterol 35mg

Sodium 285mg

Carbohdyrate 27g

Fiber 3g

Protein 8g

Soy Protein 4g
 
  This recipe is:
 

Low Cholesterol

Vegetarian

Low Sodium

 
  Featured Products:
  GeniSoy® Ultra-XT, Natural Protein Powder
 
 

Recipes - Bread & Baked Goods

Blueberry Corn Muffins

Bruce Weinstein and

Mark Scarbrough
Serves: 12
 
These muffins will make those long, early morning car trips a pleasure.  You can even bake them the night before and have them ready to go in the morning.
 
Measures Translation Table
 
Ingredients:
Nonstick spray
2 large eggs
1 large egg white
1 cup milk
1/3 cup vegetable oil
1 cup yellow cornmeal
3/4 cup all-purpose flour
1/2 cup sugar
2 scoops GeniSoy® Ultra-XT, Natural Protein Powder(about 1/2 cup)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups blueberries
 
Instructions:
  1. Preheat the oven to 375°F. Lightly spray a 12-cup muffin tin with nonstick spray.
  2. In a medium bowl whisk the eggs, egg white, milk, and oil until well beaten.
  3. In a large bowl, whisk the cornmeal, flour, sugar, GeniSoy, baking powder, salt, and cinnamon until uniformly mixed. Add the egg mixture and stir with a wooden spoon just until the dry ingredients are absorbed. Gently fold in the blueberries until they are well distributed in the batter. Do not overmix or the berries will be crushed.
  4. Divide the batter among the 12 muffin cups, filling them each about three-quarters full. Bake for 24 minutes or until the tops are rounded and cracked. A toothpick inserted in the center of one muffin should come out clean.
  5. Place the muffin tins on a rack to cool for 10 minutes. Gently tip each muffin side-to-side to make sure it isn’t stuck, then release each from the tin.

 
   
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