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!

• Ready In: 50 mins
• Yields: 12 muffins

Ingredients

• 1⁄3 cup  soy flour
• 1⁄3 cup  organic sugar (or your favourite sugar)
• 1⁄3 cup cornmeal
• 1  cup whole wheat flour
• 1⁄4 cup wheat germ
• 3⁄4 teaspoon sea salt
• 1  cup  almonds, ground
• 1  teaspoon baking soda
• 2  large eggs, beaten
• 1  cup yogurt (plain or vanilla best)
• 1  teaspoon vanilla
• 1⁄3 cup canola oil (or other light oil)
• 1  large orange, zest of
• 1⁄3 cup raisins
• 1⁄2 cup  dried apricot, chopped well (optional)

Directions

1. Preheat your oven to 350 degrees. Line or lightly oil a muffin tin.
2. 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.
3. In a separate bowl, mix together the wet ingredients, from the eggs to the orange zest.
4. Fold the wet ingredients into the dry until just moistened. The batter should be lumpy.
5. Fill the muffin tins, 2/3 full. Bake for approximately 25 minutes, test with a toothpick to be sure.