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- 1 1/2 cups all purpose flour
- 1/2 cup soy flour
- 2 tsp baking powder
- 2/3 cup brown sugar
- 1/2 tsp cinnamon
- 1 cup vanilla soymilk
- 2 egg whites
- 2 Tbs vegetable oil
- 1 1/4 cup fresh or frozen, thawed blueberries
- 1/2 cup all purpose flour
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
- 2 Tbs margarine
Preheat oven to 375 °F. In large mixing bowl, stir together flours, baking powder, Sugar and cinnamon. In a small bowl, whisk together the soymilk, egg whites and oil. Pour into dry ingredients and mix just until blended. Gently fold blueberries into batter. Divide batter among 12 lightly greased or paper-lined muffin cups. Prepare streusel topping by mixing flour, brown sugar and cinnamon in small bowl; cut in margarine with pastry cutter or fork until mixture is crumbly. Top with streusel mixture. Bake at 375 °F for 15 to 18 minutes or until golden and toothpick inserted in center comes clean. Remove from muffin tins immediately onto cooling rack.
Yield: 12 muffins. Serving size: 1 muffin. Per serving: 211 calories, 5 g fat, 1 g sat fat, 4 g protein, 37 g carbohydrate, 129 mg sodium, 0 mg cholesterol.