Cranberry-Blueberry Breakfast Muffins

  • Yield: 18 servings


1cup sugar
1/2cup margarine
3-- eggs
1 3/4cups all-purpose flour
1/2cup soy flour
1teaspoon baking powder
1teaspoon baking soda
1/4teaspoon salt
1/4-- nutmeg
3/4cup buttermilk
3/4cup fresh or frozen blueberries OR 1/2 cup dried cranberries
1/4cup melted margarine
1/3cup sugar
2tablespoons grated orange peel


  1. Preheat oven to 375F.
  2. In large bowl, cream together sugar and margarine until light and fluffy.  Add eggs, one at a time, beating well after each addition. 
  3. In a large bowl, sift together the flour, soy flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk.  Stir until all ingredients are combined. 
  4. Gently add either berry and mix lightly with batter.  Pour batter into paper lined muffin pan.  Bake for 20-25 minutes.

Note:  These muffins will rise only slightly above the muffin pan.  Dip baked muffins in melted margarine then in sugar.  Top with orange peel if desired.

Nutritional Info *per serving

  • Calories 184
  • Fat 8g
  • Cholesterol 1mg
  • Sodium 220mg
  • Carbohydrate 26g
  • Protein 2g