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Blueberry Muffins
Mix together in separate bowl Ingredients: 2/3 cup soy flour (I use low fat soy flour) 1/4 cup oat flour 1 Tablesp baking powder 1/3 cup Splenda 1/3 cup brown sugar twin pinch of salt 1 tsp cinnamon 1/2 tsp cloves 1/2 tsp. nutmeg 1/4 tsp. ginger 1/4 cup walnuts Wet: 1/4 cup butter 3 Tablesps PC Extra Virgin Olive Oil 3 eggs 1/4 cup heavy cream 1/2 cup blueberries Topping: 2 Tablesps Rolled Oats 2 Tablesps Oat Flour 1 Tablesp brown sugar twin (or adjust to taste) Method: Combine wet ingredients **except for the blueberries** and mix until smooth, gradually add combined dry ingredients. Mix with large spoon until dry ingredients have combined with the wet. Do not over mix. Fold in blueberries. Spray a 12-cup muffin tin with Pam. Drop mix by Tablesp into cups. Should make twelve medium-sized muffins. Evenly sprinkle topping mix over the twelve muffins. (Only small amount is needed). Bake in a 350 degree oven for approximately 12 minutes or until toothpick comes out clean. This recipe makes a nice light moist muffin.
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