I walked into Sprouts one day and while checking out the dairy aisle, I came across Soy Yogurt..I like trying new things and so I decided to get it with the thought of pairing it with some fruits or adding it on to my smoothies.I was so excited when I got home and boy was I disappointed!! Soy didnt seem appealing to my taste buds at all. I mean, I love soy milk and some soy bean stuff but this??? eeewww!!!.. Sorry to say that but then I thought of making something good out of it instead. Next step was me browsing for some recipes....
I hope you will like this version of my blueberry muffin... It tastes so good that you can have it for your breakfast with coffee..
Ingredients:
2 1/2 cups wheat flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt ( I always just add a pinch every time it calls for salt)
1 large egg, lightly beaten
3/4 cup plain soy yogurt
2/3 cup canola oil
1 tsp vanilla extract
2 cups fresh (or frozen) blueberries
Preheat oven to 375 deg. Spray your muffin tray with non-stick spray. (I used my cupcake tray so I used some cupcake liners instead)
In a medium bowl, mix together egg, soy yogurt,oil and vanilla.
In a large bowl , mix the flour,sugar, baking powder, baking soda and salt together. Fold in the blueberries.Then fold in the wet ingredients and stir until just combined. ( Do not over mix the batter)
Fill each muffin cup and place in the center of your oven. Bake about 30 minutes until golden or when skewer or toothpick inserted comes out clean and dry. Remove from oven and cool for 10 minutes. Makes 1 dozen.
Eating twice as much minus the guilt!!!! :-)
