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(Yield: 24 muffins)
4 cups all-purpose flour
1/2 cup sugar
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups fresh or thawed frozen blueberries
2 cups Pearl Creamy Vanilla Organic Soymilk
6 tablespoons vegetable oil
Heat oven to 425°F. Sift together flour, sugar, baking powder and salt into mixing bowl; gently stir in blueberries. Whisk together soymilk, oil and eggs; pour all at once into flour mixture, stirring just until flour is moistened. Fill 24 (2 1/2-inch) greased or paper-lined muffin cups 2/3 full. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
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