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Recipe

Low Glycemic Raspberry Muffins

Yields 10 muffins


Ingredients

  • 1 1/2 cups whole wheat flour
  • 1/2 cup soy flour
  • 2 tsp baking powder
  • 1/3 cup brown sugar
  • 2 tsp cinnamon
  • 2 egg whites
  • 1 cup soy milk
  • 2 Tbsp canola oil
  • 1 cup raspberries

Directions

  • Preheat oven to 375°F (190°C, gas mark 5).
  • Combine dry ingredients in a large bowl. Whisk together egg whites, soy milk, and canola oil in a separate bowl.
  • Add wet ingredients to dry ingredients and mix until just blended (do not over-mix). Fold in raspberries.
  • Fill 12 paper muffin cups with batter (about two thirds full). Bake until a tester toothpick comes out clean, about 15-20 minutes.