Yield: 24 Servings
All-purpose 1 lb. (1 quart) flour
5 ounces (1-1/4 cups) Soy flour
6 ounces (3/4 cup) Granulated sugar
2 tablespoons + 1-1/2 teaspoons Baking powder
1 tablespoon Ground cinnamon
2 teaspoons Dehydrated orange peel
1/4 teaspoon Salt
3 Eggs
1-1/4 cups Soy milk
1-1/4 cups Water
2 tablespoons + 1-1/2 teaspoons Soybean oil
10 ounces (1-1/2 cups) Canned pears, drained and chopped
8.5 ounces (2 cups) Dried cranberries
Combine flours, sugar, baking powder, cinnamon, orange peel and salt; mix well.
Make a well in center of dry ingredient mixture and add eggs, soymilk, water, oil, pears and cranberries; mix only until moistened.
Spoon mixture into oiled muffin tins.
Bake at 400°F for 12 to 15 minutes or until wooden pick inserted near center comes out clean.
Nutritional Analysis Per Serving:
Calories 158.8
Cholesterol 23.4 mg
Protein 4.8 g
Fiber 1.6 g
Fat 3.6 g
Sodium 193.3 mg
Carbohydrate 27.6 g
Calories from Fat 20%