Super Soy Breakfast Muffins
Prep Time
Serves
Cooking Mode
½ strawberries, chopped
½ brown sugar
1 vanilla extract
1 All Purpose Flour
½ whole wheat flour
½ soy flour
2 baking powder
½ baking soda
⅔ Fortified Soy Beverage
1 Fortified Soy Beverage
3 Light Sour Cream
2 egg whites, lightly beaten
⅓ dark chocolate
½ strawberries, chopped
½ brown sugar
1 vanilla extract
1 All Purpose Flour
½ whole wheat flour
½ soy flour
2 baking powder
½ baking soda
⅔ Fortified Soy Beverage
1 Fortified Soy Beverage
3 Light Sour Cream
2 egg whites, lightly beaten
⅓ dark chocolate
Directions
1Preheat oven to 350°F/180°C. Line a muffins pan with baking cups.
2Combine chopped strawberries with the sugar, vanilla extract and 1 tbsp of soy milk, set aside.
3Combine all purpose flour, whole wheat and soy flour with baking powder, and soda in a large mixing bowl.
4In a smaller bowl combine egg whites with milk and sour cream, beat lightly. Combine the liquid ingredients with the dry ones and mix just until blended.
5Separate batter into 2 equal parts. Add the strawberry mixture to one half of the batter and mix until combined. Heat chocolate in the microwave for about 1 minute, just until melted. Combine melted chocolate to the second half of the batter.
6Fill the muffin baking cups with the chocolate batter first - approximately 1 tbsp of batter per cup. Add the strawberry batter on top of chocolate, and repeat with the remaining muffins.
7Bake in preheated oven for about 30 minutes, or until golden brown.
Tips
1
J’ai fait cuire le potage le temps minimum requis pour extraire les saveurs de l’os de jambon; plus le potage cuit longtemps, meilleur il sera. Il ne faut simplement pas ajouter les patates douces trop tôt, car elles se désagrégeront. Une cuisson à la mijoteuse serait parfaite.
Disclaimer
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Personal Note
Personal Note
