BLUEBERRY SURPRISE MUFFINS

1 cup soy flour blend
½ cup white whole wheat flour
½ cup sugar
3 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 cup blueberries
1 cup buttermilk
¼ cup margarine, melted
1 egg
2 tablespoons orange marmalade

Combine in large mixing bowl soy flour blend, white whole wheat flour, sugar, baking powder, cinnamon and salt. Add blueberries and stir to coat lightly. In small mixing bowl blend buttermilk, margarine and egg. Add liquid mixture to dry mixture and stir just until dry ingredients are moistened. Spoon 2 tablespoons batter into each greased or paper-lined muffin cup; top with ½ teaspoon orange marmalade; cover with additional batter to two-thirds full. Bake at 400o for 18 to 20 minutes. Makes 1 dozen muffins


Soy Flour Blend

7 cups all-purpose flour
1 cup soy flour
Combine both flours and keep in canister to use for any recipe using all-purpose flour as an ingredient. Makes 8 cups blended flour


SOYNUT BUTTER BARS

1 cup soy flour blend
1 cup oatmeal
½ cup sugar
½ cup packed brown sugar
½ teaspoon baking soda
¼ teaspoon salt
½ cup margarine, softened
½ cup soynut butter
½ teaspoon vanilla
1 egg
1 cup mini semi-sweet chocolate chips
½ cup powdered sugar
2 tablespoons soynut butter
1 tablespoon vanilla soymilk

Combine in large mixing bowl soy flour blend, oatmeal, sugar, brown sugar, baking soda and salt. Add margarine, soynut butter, vanilla and egg; mix until well blended. Press mixture into greased 9x13-inch baking pan. Bake at 350o for 15 to 20 minutes or until golden brown. Remove from oven and immediately sprinkle with chocolate chips; let set about 5 minutes then spread melted chocolate chips over bars. Combine powdered sugar, 2 tablespoons soynut butter and soymilk; drizzle over cooled bars.

Cut into bars. Makes about 3 dozen bars