OUTRAGEOUS MUFFINS WITH SOY FLOUR FROM BOB'S RED MILL
This recipe was on the front of the soy flour package - and now that my package is empty I want to make sure I don't lose the recipe. These are fantastic muffins. I've played around with the quantities of dry ingredients a few times based on what I had on hand, and they still turned out really well. But the best batch was the one that followed the recipe to a "T". If you decide to try them, enjoy!
Provided by magpie diner
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat your oven to 350 degrees. Line or lightly oil a muffin tin.
- Mix the dry ingredients together, from the soy flour down to the baking soda. Mix in the raisins and dried apricot if you are using.
- In a separate bowl, mix together the wet ingredients, from the eggs to the orange zest.
- Fold the wet ingredients into the dry until just moistened. The batter should be lumpy.
- Fill the muffin tins, 2/3 full. Bake for approximately 25 minutes, test with a toothpick to be sure.
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Nada Lotfy
n.l34@aol.comOverall, I thought these muffins were just okay. They weren't bad, but they weren't anything special either.
Jamila Moore
jamila.moore62@yahoo.comThese muffins were a bit too dry for my taste. I think I would have preferred them with a moister texture.
itz christal
c_itz@yahoo.comI'm not a huge fan of soy flour, but I thought these muffins were pretty good. They're definitely a healthier alternative to traditional muffins.
Bimala Raut
raut-b@gmail.comThese muffins are a great way to sneak some extra nutrition into your diet. They're packed with protein and fiber.
RISHAD SHIKDER
r@hotmail.frI love that these muffins are made with soy flour. It makes them a healthier choice than traditional muffins.
Immanuel Mabor
mimmanuel77@hotmail.frThese muffins are a perfect way to start the day. They're filling and flavorful, and they give me a boost of energy.
Dakota Asher
dakota@yahoo.comI would definitely make these muffins again. They're a great grab-and-go breakfast or snack.
Fulbau Yadav
y-fulbau@gmail.comOverall, I thought these muffins were just okay. They weren't bad, but they weren't anything special either.
Tanvir Anjum
t_anjum14@gmail.comI found the flavor of these muffins to be a bit bland. I think they could have used a bit more sweetness.
Ritu Ahmed
a67@hotmail.comThese muffins were a bit too dense for my taste. I think I would have preferred them with a lighter texture.
Christopher Baize
b_christopher49@yahoo.comI've made these muffins several times now and they're always a hit. I love that they're a healthier alternative to traditional muffins.
Lézelle du Plessis
plessis.l54@yahoo.comThese muffins are a great way to use up leftover soy flour. They're easy to make and taste great.
Khumanchan Rajbanshi
kr@gmail.comI was pleasantly surprised by how much I enjoyed these muffins. I'm not usually a fan of soy flour, but it worked really well in this recipe.
salman ameen
salman_a@gmail.comThese muffins were a huge hit with my family! They're incredibly moist and flavorful, and the soy flour gives them a unique and delicious nutty flavor.