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Side One - Cut Out Below -
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Blueberry
Corn Muffins (Recipe Adapting)
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Old
Ingredients
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New
Ingredients |
| 1
cup flour |
1/4
cup soy flour + 3/4 cup whole wheat pastry flour |
| 1/2
cup corn meal (Quaker) |
3/4
cup corn meal (coarse-ground still containing
the germ like Bob's Red Mill) |
| 1
1/2 tsp. baking powder |
no
change |
| 1/2
tsp. salt |
1/4
tsp. salt |
| 1/2
cup sugar |
1/4
cup sugar (next time try even less) |
| 3/4
cup milk |
3/4
cup soy milk |
| 4
Tbsp. butter,softened |
2
Tbsp. canola or olive oil |
| 1
egg |
1/4
cup egg substitute, or 2 egg whites, or 1 Eggland's
Best egg |
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3/4
cup fresh blueberries |
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Side Two- Cut Out Below -
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Blueberry
Corn Muffins (cont.)
Directions:
- Preheat
oven to 375°F. Spray muffin tins lightly with
PamŽ.
- Mix
all ingredients together.
- Bake
25 minutes.
Makes:
6 large muffins
This
example gives you some general ideas for switching family
favorite recipes to ones that are equally tasty and much
more nutritious and healthful.
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