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.
