Muffin-Making Tips and Five Soy-Rich Muffin Recipes for National Breakfast Month
National Breakfast Month in September is the ideal time to get in the habit of starting your day off right with better-for-you breakfast choices. It’s the most important meal of the day, but doesn’t have to be complicated. Whether you eat at home or reach for grab-and-go muffins to enjoy with milk or coffee, homemade muffins start your day with healthful ingredients and allow you to control portion sizes. Use standard muffin tins, or make bite-sized mini muffins. Many muffin recipes are so simple to make that children can help mix them. And when it comes to nutrition, you can pump up the protein content of muffins by replacing one-quarter of the baking flour with soy flour.
When you bake your own muffins using soyfoods ingredients, you’re adding flavor and texture. In addition, one serving of soyfoods provides from 7 to 15 grams of protein, without adding cholesterol. Muffin recipes from Soyfoods Council make it easy to make breakfast, thanks to the convenience, nutrition and flavor of soyfoods such as soy flour, soymilk, soy yogurt, tofu and soynut butter. Create grab-and-go treats that will appeal to the entire family and fit into your busy lifestyle.
Breakfast muffin ideas from The Soyfoods Council also have the stealthy healthy advantage of helping you increase your fruit and vegetable consumption. Fall Tofu Muffins are made with carrots. The muffins feature whole wheat flour, silken tofu, honey, shredded carrots and chopped walnuts. They’re spiced with cinnamon.
Cranberry/Blueberry Breakfast Muffins are made with a combination of soy flour and all-purpose flour, as well as fresh or frozen blueberries and dried cranberries.
If you’re looking for ways to add more fiber and deliciousness to your breakfast table, consider Spiced Bran Muffins. Along with soy flour and all-purpose flour, they feature wheat bran cereal, honey, buttermilk and dried figs. The spices include cinnamon, allspice and nutmeg.
Soynut Butter Banana Muffins incorporate wheat bran, egg whites, bananas, soy yogurt, and soynut butter. You could eat many of these ingredients separately for breakfast, but together they make for one great muffin.
Lemon Poppy Seed Muffins combine soy flour with all-purpose flour, and feature soy yogurt, honey, lemon juice, lemon zest and poppy seeds. The optional lemon glaze makes them even more enticing.
On the Soyfoods Council website you’ll find more soy-rich breakfast recipes, including smoothies made with fruit, soymilk and soy yogurt; breakfast casseroles and family favorites like pancakes. Celebrate National Breakfast Month in September with these and other rise-and-shine ideas from the Soyfoods Council: Visit www.thesoyfoodscouncil.com. Bookmark the site and visit it often, because new recipes, nutrition information and cooking tips are always being added.
Muffins are a great way to introduce kids on how to mix dry ingredients with wet ingredients. They are great for breakfast or even a tasty snack.
INGREDIENTS:
1 cup sugar
1/2 cup margarine
3 eggs
1-3/4 cups all-purpose flour
1/2 cup soy flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup buttermilk
3/4 cup fresh or frozen blueberries OR
1/2 cup dried cranberries
Topping
1/4 cup melted margarine
1/3 cup sugar
2 tablespoons grated orange peel
PREPARATION:
1) Preheat oven to 375 degrees.
2) In large bowl, cream together sugar and margarine until light and fluffy. Add eggs, one at a time, beating well after each addition.
3) In a large bowl, sift together the flour, soy flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Stir until all ingredients are combined.
4) Gently add either berry and mix lightly with batter. Pour batter into paper lined muffin pan. Bake for 20-25 minutes.
Note: These muffins will rise only slightly above the muffin pan. Dip baked muffins in melted margarine then in sugar. Top with orange peel if desired.
Disclosure: I did not receive any products nor was paid for this promotion. I was provided info from the PR firm to share. Any expressed opinions are my own and personal thoughts. No other compensation was given.
When you bake your own muffins using soyfoods ingredients, you’re adding flavor and texture. In addition, one serving of soyfoods provides from 7 to 15 grams of protein, without adding cholesterol. Muffin recipes from Soyfoods Council make it easy to make breakfast, thanks to the convenience, nutrition and flavor of soyfoods such as soy flour, soymilk, soy yogurt, tofu and soynut butter. Create grab-and-go treats that will appeal to the entire family and fit into your busy lifestyle.
Breakfast muffin ideas from The Soyfoods Council also have the stealthy healthy advantage of helping you increase your fruit and vegetable consumption. Fall Tofu Muffins are made with carrots. The muffins feature whole wheat flour, silken tofu, honey, shredded carrots and chopped walnuts. They’re spiced with cinnamon.
Cranberry/Blueberry Breakfast Muffins are made with a combination of soy flour and all-purpose flour, as well as fresh or frozen blueberries and dried cranberries.
If you’re looking for ways to add more fiber and deliciousness to your breakfast table, consider Spiced Bran Muffins. Along with soy flour and all-purpose flour, they feature wheat bran cereal, honey, buttermilk and dried figs. The spices include cinnamon, allspice and nutmeg.
Soynut Butter Banana Muffins incorporate wheat bran, egg whites, bananas, soy yogurt, and soynut butter. You could eat many of these ingredients separately for breakfast, but together they make for one great muffin.
Lemon Poppy Seed Muffins combine soy flour with all-purpose flour, and feature soy yogurt, honey, lemon juice, lemon zest and poppy seeds. The optional lemon glaze makes them even more enticing.
On the Soyfoods Council website you’ll find more soy-rich breakfast recipes, including smoothies made with fruit, soymilk and soy yogurt; breakfast casseroles and family favorites like pancakes. Celebrate National Breakfast Month in September with these and other rise-and-shine ideas from the Soyfoods Council: Visit www.thesoyfoodscouncil.com. Bookmark the site and visit it often, because new recipes, nutrition information and cooking tips are always being added.
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Cranberry/Blueberry Breakfast Muffins
Yield: 18 large muffins
Muffins are a great way to introduce kids on how to mix dry ingredients with wet ingredients. They are great for breakfast or even a tasty snack.
INGREDIENTS:
1 cup sugar
1/2 cup margarine
3 eggs
1-3/4 cups all-purpose flour
1/2 cup soy flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup buttermilk
3/4 cup fresh or frozen blueberries OR
1/2 cup dried cranberries
Topping
1/4 cup melted margarine
1/3 cup sugar
2 tablespoons grated orange peel
PREPARATION:
1) Preheat oven to 375 degrees.
2) In large bowl, cream together sugar and margarine until light and fluffy. Add eggs, one at a time, beating well after each addition.
3) In a large bowl, sift together the flour, soy flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Stir until all ingredients are combined.
4) Gently add either berry and mix lightly with batter. Pour batter into paper lined muffin pan. Bake for 20-25 minutes.
Note: These muffins will rise only slightly above the muffin pan. Dip baked muffins in melted margarine then in sugar. Top with orange peel if desired.
Disclosure: I did not receive any products nor was paid for this promotion. I was provided info from the PR firm to share. Any expressed opinions are my own and personal thoughts. No other compensation was given.
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