Breads

APPLE CINNAMON SCONES

1 cup all-purpose flour
½ cup soy flour
½ cup quick-cooking oatmeal
3 teaspoons baking powder
¼ teaspoon salt
1/3 cup cold margarine
2 eggs
¼ cup sour cream
2 tablespoon soy milk
¾ cup chopped apple

Filling:

3 tablespoons brown sugar
½ teaspoon cinnamon
1 tablespoon quick-cooking oatmeal
1 tablespoon margarine

Topping:

1 tablespoon sugar
½ teaspoon cinnamon

In medium bowl, combine the dry ingredients; cut in margarine until mixture resembles fine crumbs. In a small bowl, beat eggs; remove 1 tablespoon and set aside for glaze. To beaten eggs; add sour cream, soy milk and chopped apples; blend. Stir liquid mixture into crumb mixture until the dough clings together. Turn dough onto lightly floured surface; knead about 12 times. Divide dough in half and pat one portion into a 7-inch circle on a greased baking sheet.

Combine the filling ingredients; sprinkle over dough. Roll out remaining dough into a 7-inch circle; place over filling. Brush with reserved egg; combine 1 tablespoon sugar and ½ teaspoon cinnamon; sprinkle over scones. Score into wedges; do not separate. Bake at 400 degrees for 15-20 minutes or until golden brown. Cool slightly. Serve warm. Serves 6.

APPLE PUMPKIN MUFFINS

2 cups all-purpose flour
½ cup soy flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup canned pumpkin
½ cup vegetable oil
2 cups grated apple

Streusel
¼ cup sugar
2 tablespoons all-purpose flour
½ teaspoon cinnamon
1 tablespoon margarine

In large bowl combine first six dry ingredients. In another bowl combine eggs, pumpkin and vegetable oil; stir in apple; combine with dry ingredients. Fill paper-lined muffin cups about two-thirds full. Combine streusel ingredients and sprinkle about 1 tablespoon on top of each muffin. Bake at 350 degrees for about 25 minutes or until brown. Cool. Makes about 1 ½ dozen muffins.

APPLESAUCE MUFFINS

½ cup margarine
1 cup sugar
1 egg
1 cup applesauce
1 teaspoon vanilla
1 ½ cups all-purpose flour
½ cup soy flour
1 teaspoon cinnamon
½ teaspoon allspice
1 teaspoon baking soda
½ cup raisins

Cream margarine and sugar in mixing bowl. Add egg, applesauce and vanilla; blend well. Combine dry ingredients, all-purpose flour, soy flour, cinnamon, allspice and baking soda; add to creamed mixture. Fold in raisins. Fill muffin tins ¾ full. Bale at 350⁰ for 15 to 20 minutes or until muffins test done. Cool in pan for about 10 minutes then remove and place on cooling rack. Makes about 2 dozen muffins.

APPLE STREUSEL MUFFINS
3 cups cake flour minus 1 tablespoon
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
½ cup silken soft tofu
1 cup canned pumpkin
½ cup soybean oil (vegetable oil)
2 cups coarsely chopped apple

Streusel Topping:
2 tablespoons plus 1 teaspoon cake flour
¼ cup sugar
½ teaspoon cinnamon
4 teaspoons margarine

In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Set aside.

In a medium bowl, combine tofu, pumpkin and oil. Add liquid ingredients to dry ingredients; stir just until moistened. Sir in chopped apple. Spoon batter into greased or paper-lined muffin cups filling ¾ full. Blend all Streusel Topping ingredients until well blended and crumbly. Sprinkle topping on top of batter. Bake at 350 degrees for 20 to 25 minutes or until toothpick comes out clean.

Per muffin: calories 232, 7 g fat (1 g sat fat), 0 mg cholesterol, 130 mg sodium, 42 g carbohydrate, 2 g protein (0.2 g soy protein), 1 g dietary fiber

*Adapted from first place entry Sonja Metzer, South Dakota Nutrition and Food Science and Hospitality Department

BANANA BRAN MUFFINS

3 cups bran flakes cereal
1 cup hot water
½ cup margarine
1 cup sugar
2 eggs
½ cup mashed banana (1 banana)
2 ½ cups soy flour blend
2 ½ teaspoons baking soda
½ teaspoon salt
1 cups buttermilk

Place cereal in medium bowl; add hot water; mix and set aside. In large bowl, cream the margarine and sugar together. Add eggs and mashed banana; blend well. Add cereal mixture. Sift together soy flour blend, baking soda and salt. Add dry ingredients alternately with buttermilk; blend well. Fill muffin tins 2/3 full and bake at 350 degrees for 15 to 20 minutes or until done when inserted with wooden pick. Remove from pan to cool. Makes 2 dozen.

BANANA BREAD

1 cup soft silken tofu
3 bananas, mashed
½ cup vegetable oil
1 cup granulated sugar
2 cups all-purpose flour
1 ½ teaspoons baking soda
2 teaspoons baking powder
1 ½ teaspoons cinnamon
½ cup chopped pecans, optional

Preheat oven to 350 degrees. Grease and flour one loaf pan (9 ¼ x 5 ¼ x 2 ¾ -inch). Blend together tofu, bananas, oil and sugar until smooth. Stir together dry ingredients; flour, baking soda, baking powder and cinnamon. Add the dry ingredients to the banana mixture and blend together. Stir in nuts. Place batter in baking pan and bake for about 60 minutes or until knife inserted comes out clean. Cover with foil to prevent over-browning. Cool on a rack for 10 minutes; loosen edges of bread and turn out on wire rack. Cool completely. Makes 1 loaf.

Per Serving: Calories 226; total fat 10 g; saturated fat 1 g; cholesterol 0 mg; sodium 174 mg; carbohydrate 31 g; fiber 1 g; total protein 4 gram; soy protein 1 g.

BETTER BRAN MUFFINS

1¼ cups flour
½ cup soy flour
1 cup bran flake cereal
½ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 slightly beaten eggs
2/3 cup soymilk
¼ cup soyoil (vegetable oil)
½ cup raisins

Spray a 12-muffin pan with vegetable cooking spray or line with paper baking cups. In a large bowl, stir together all dry ingredients. In a medium bowl, combine eggs, soymilk and soyoil. Add egg mixture to flour mixture; stir until moistened. Fold in raisins. Fill muffin cups 2/3 full. Bake in 400°oven for 15-20 minutes.

BLUEBERRY CREAM MUFFINS

2 eggs
1 cups sugar
½ cup vegetable oil
½ tsp. Vanilla extract
2 cups soy flour blend
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
1 cup (8 ounces) sour cream
1 cups fresh blueberries

In a mixing bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400 degrees for 20 minutes. Makes 12 muffins.

Blueberry Scones

1 ¼ cups all-purpose flour
½ cup soy flour
½ cup sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
¼ teaspoon cinnamon

½ cup margarine
½ cup frozen blueberries
2 eggs, beaten
½ cup soy milk

Combine all-purpose flour, soy flour, sugar, baking powder, salt and cinnamon in a medium bowl. Cut in margarine until coarsely blended. Stir in frozen blueberries. Combine eggs and soy milk; stir into flour mixture; blend just until all ingredients are moistened. On a floured surface gently coat dough with flour and pat into a 7-inch circle. Cut into eight wedges and place on greased baking sheet. Bake at 425 degrees for 12 to 15 minutes or until golden brown. Makes 8 scones.

BLUEBERRY SOUR CREAM COFFEE CAKE

¾ cup margarine
1 ½ cups sugar
4 eggs
1 teaspoon vanilla
3 cups soy flour blend
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¼ tsp salt
1 cup reduced fat sour cream

¼ cup packed brown sugar
1 tablespoon soy flour blend
½ teaspoon cinnamon
2 cups fresh or frozen blueberries

1 cup powdered sugar
2-3 tablespoons milk

Cream margarine and sugar in large bowl. Add eggs one at a time. Beat in vanilla. Combine the dry ingredients and add to creamed mixture alternately with sour cream. Spoon 1/3 of the batter into a greased and floured 10-inch tube pan. Blend brown sugar, flour blend and cinnamon; sprinkle over batter. Repeat layers. Top with remaining batter. Bake at 350 degrees for 55-65 minutes. Cool 10 minutes before removing from pan to a wire rack. Drizzle over cake. Serves 10 to 12.

FRESH PLUM KUCHEN

¼ cup butter or margarine, softened
¾ cup sugar
2 eggs
1 cup soy flour blend
1 teaspoon baking powder
¼ cup milk
1 teaspoon grated lemon peel
2 cups sliced fresh plums (about 4 medium)
½ cup packed brown sugar
1 teaspoon ground cinnamon

In a mixing bowl, cream butter and sugar; beat in eggs. Combine flour and baking powder; add to the creamed mixture alternately with milk. Add lemon peel. Pour into a greased 10-inch spring-form pan or 9 inch round pan. Arrange plums on top, overlapping slices. Gently press into batter. Sprinkle with brown sugar and cinnamon. Bake 350°for 40-50 minutes or until top is golden and a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan; remove sides. Cool on a wire rack.

MULTIGRAIN PANCAKES

1 cup soy flour blend
½ cup whole wheat flour
¼ cup cornmeal
1 tablespoon baking powder
1 tablespoon sugar
¼ teaspoon salt
2 cups soy milk
¼ cup margarine, melted
1 egg beaten

Combine dry ingredients. Combine soy milk, margarine and egg; add to dry ingredients and stir just until combined. Use about ½ cup batter for each pancake. Pour onto greased hot griddle or in skillet and cook until bubbly; then flip. Cook a few minutes longer then remove from pan. Makes 8 to 10 pancakes. Serve with syrup, margarine or fruit toppings.

CINNAMON RAISIN BISCUITS

2 cups soy flour blend
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
¼ cup shortening
1 cup buttermilk
½ cup plumped raisins
2 teaspoons cinnamon
½ cup powdered sugar
1 tablespoon margarine, softened
¼ teaspoon vanilla
1 tablespoon soy milk

Thoroughly combine soy flour blend, baking powder, baking soda, and salt. Cut in shortening until coarsely mixed. Add buttermilk and mix to form a soft dough. Add raisins and cinnamon. The cinnamon will give a marbled effect to the dough. Knead dough about six times and then roll to ½-inch thickness. Cut with biscuit cutter and place on greased baking sheet. Bake for 10-12 minutes at 450 degrees. While baking blend glaze ingredients: powdered sugar, margarine, vanilla and soy milk. When biscuits are removed from the oven, brush with glaze. Makes 12 biscuits.

CINNAMON RIBBON QUICK BREAD

1 ½ cups sugar, divided
2 teaspoons ground cinnamon
2 cups soy-flour blend
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 egg
¼ cup vegetable oil

1.            Combine ½ cup sugar and cinnamon; set aside.
2.            Combine soy-flour blend, baking soda, salt and 1 cup sugar.
3.          In separate bowl, combine buttermilk, egg and oil; stir into dry ingredients; just until combined.
4.            Pour half of batter into greased 9x5x3-inch loaf pan. Sprinkle batter with half of the cinnamon-sugar mixture; spread remaining batter in pan and sprinkle with remaining cinnamon-sugar mixture.
5.           Swirl knife through batter.
6.           Bake at 350 degrees for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan.

CRANBERRY MUFFINS

1½ cups all-purpose flour
½ cup sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
2/3 cup sour cream
1/3 cup vegetable oil
1/3 cup soy milk
1 cup dried sweetened cranberries

Topping:

¼ cup all-purpose flour
2 tablespoons sugar
¼ teaspoon cinnamon
1 tablespoon margarine

In large bowl, combine flour, sugar, baking powder, baking soda and salt; set aside. In a medium mixing bowl, combine eggs, sour cream, vegetable oil and soy milk; whisk or use mixer to combine thoroughly. Add liquid mixture to dry flour mixture and stir just until combined. Add dried sweetened cranberries and blend. Spoon batter into paper-lined or lightly greased muffin cups. Combine topping ingredients until mixture resembles coarse crumbs. Sprinkle over muffin batter. Bake at 375 degrees for 18-20 minutes. Makes 12 muffins.

CREAM CHEESE SCONES

2 cups all-purpose flour
¼ cup soy flour*
¼ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1/3 cup margarine
1 package (3 ounces) cream cheese, softened
1 egg
½ cup soy milk*
Sugar

Combine all-purpose flour, soy flour, sugar, baking powder and salt in large bowl. Using pastry blender or a fork, cut in margarine. In small bowl blend cream cheese and egg until smooth. Gradually stir soy milk into flour mixture. Stir in cream cheese mixture. Spoon dough onto ungreased baking sheet to make eight scones. Dough should be about 2 inches apart. Sprinkle lightly with sugar. Bake at 400 degrees for 15 to 17 minutes or until golden brow. Serve warm. Makes 8 scones.

* A soy food ingredient

FESTIVE CORN MUFFINS

1 ¼ cups soy flour blend
¾ cup corn meal
2 tablespoons sugar
2 teaspoons baking powder
¼ cup frozen corn, thawed
2 tablespoons chopped green chilies
2 tablespoons chopped sweet red pepper
1 cup soy milk
¼ cup vegetable oil
1 egg, beaten

Combine soy flour blend, corn meal, sugar and baking powder. Add corn, green chilies, sweet red pepper and stir. Add soy milk, vegetable oil and beaten egg; stir to blend all dry ingredients. Pour into greased muffin pan. Bake at 375 degrees for about 20 minutes until wooden pick inserted comes out clean. Makes about 12 muffins.

Foccacia Bread – Bread Machine
A great recipe to serve with a steaming bowl of soup!

1 cup water
3 cups soy flour blend
1 teaspoon onion salt
2 tablespoons margarine
1½ teaspoons yeast

Topping:
2 tablespoons olive oil
½ cup sautéed sliced onions
1 cup sliced red, yellow or green bell peppers
¼ cup finely chopped rosemary, chives or basil
¼ cup grated parmesan cheese

Place five ingredients in order listed in mixing bowl of bread machine. Set on dough setting. This will be about 1 ½ hours.

On greased baking sheet (16 x 22-inch) pat raised dough to about 13x8-inch rectangle. Dough will be about ½-inch thickness. Cover with plastic wrap and let dough rest for 15 minutes. Press thumbs into dough to dimple surface; let rest additional 10 minutes. After resting remove plastic and drizzle olive oil over dough. Top with sautéed onions, peppers, chopped herb and parmesan cheese. Let dough rest about 12 minutes. Bake at 400 degrees for 20 to 25 minutes or until golden brown. Slice into serving pieces. Serve hot with soup. Serves 4.

Note: Slice bread horizontal for a delicious sandwich bread.

FUDGE PEANUT BUTTER BROWNIES

2 squares (1 ounce each) unsweetened chocolate
1/2 cup margarine
2 eggs
1 cup sugar
1/2 cup soy flour blend

FILLING:

1 1/2 cups powdered sugar
1/2 cup creamy peanut butter
1/4 cup margarine, softened
2 tablespoons soy milk

GLAZE:

1 square (1 ounce) semisweet baking chocolate
1 tablespoon margarine

In a small saucepan, melt chocolate and margarine over low heat; set aside. In a mixing bowl, beat eggs and sugar until light and pale colored. Add soy flour blend and melted chocolate; stir well. Pour into a greased 9-inch square baking pan. Bake at 350 degrees for 25 minutes or until the brownies test done with toothpick. Cool. For filling, beat powdered sugar, peanut butter and margarine in a mixing bowl until creamy. Stir in cream or milk until mixture reaches desired spreading consistency. Spread over cooled brownies; cover and chill until firm. For glaze, melt chocolate and margarine in a saucepan, stirring until smooth. Drizzle over the filling. Chill before cutting. Makes about 2 dozen squares.

HEALTHY BLUEBERRY AND BANANA MUFFINS

1 ½ cups soy flour blend
½ cup sugar
¼ cup oat bran
2 teaspoons baking powder
½ teaspoon salt
1 cup mashed ripe bananas (about 3)
½ cup soy milk
1 large egg
2 tablespoons vegetable oil
2 teaspoons fresh lemon juice
1 ½ cups fresh blueberries or 1 ½ cups frozen blueberries, unthawed (6 to 7 oz)

Preheat oven to 400°F. Line 12 muffin cups with paper liners. Combine flour, sugar, oat bran, baking powder, and salt in medium bowl; whisk to blend.

Place mashed bananas in large bowl. Stir in soy milk, egg, oil, and lemon juice. Mix in dry ingredients, then blueberries. Divide batter among muffin cups. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto rack and cool 10 minutes. Serve warm or at room temperature. Makes: 12 muffins

HERBED BREAD BOWLS

1 2/3 cups water
4 2/3 cups soy flour blend
2 teaspoons salt
2 tablespoons sugar
2 tablespoons margarine
2 teaspoons yeast
1 teaspoon Italian seasoning

Place ingredients in order listed in bread maker. Set on dough setting (takes about 1½ hours). Remove dough from bread maker and place on lightly floured board. Divided into 6 or eight portions depending on size of bread bowl.

Method One: Roll dough portion into circle. Spray outside of 10 ounce baking dish with vegetable spray. Turn baking dish upside down on baking sheet lined with parchment paper. Fit rolled dough on outside of baking dish. Let rise about 20 minutes. Bake for 15 to 20 minutes at 350 degrees and browned. Let cool slightly then remove bread from baking dish. Fill with soup and serve.

Method Two: Form portion of dough into roll and place into greased 10 ounce baking dish. Let rise until double. Bake for 15 to 20 minutes at 350 degrees. Cut top off and remove part of roll to form bread bowl.

Makes 6 to 8 bread bowls.

HEAVENLY SCONES

1 egg
1/3 cup soy milk
¼ cup applesauce
2 tablespoons margarine, melted
1 teaspoon almond extract
1 ½ cups all-purpose flour
½ cup soy flour
1/3 cup sugar
3 teaspoons baking powder
½ teaspoon salt
12 teaspoons strawberry, apricot or favorite preserves
Powdered sugar

Preheat oven to 400^o. Grease cookie sheet. Beat egg slightly in medium bowl. Stir in soy milk, applesauce, margarine, almond extract. Stir in flour, soy flour, sugar, baking powder and salt just until moistened. Drop dough about 2 inches apart onto cookie sheet. Flatten slightly and make well in center using back of spoon dipped into flour. Place 1 teaspoon preserves into each well. Bake about 10 to 12 minutes or until golden brown. Sprinkle with powdered sugar while warm. Makes 12 scones.

LEMON POPPY-SEED MUFFINS

This recipe was served at the 2006 Kansas Soybean Expo.

¾ cup all-purpose flour
¼ cup soy flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup soy yogurt
¼ cup honey
¼ cup soft margarine
¼ cup fresh lemon juice
1 tablespoon grated lemon zest
2 tablespoons poppy seeds

Lemon Glaze (optional)
¼ cup fresh lemon juice
¼ cup powdered sugar

Preheat oven to 425 degrees F. Spray 12 muffin cups with non-stick cooking spray. Combine flours, baking powder, baking soda and salt in a medium bowl. Beat yogurt, honey margarine and lemon juice in another bowl until smooth. Stir yogurt mixture into flour mixture just until combined. Stir in lemon zest and poppy seeds. Spoon batter into prepared muffin cups. Bake 15 to 20 minutes or until tops spring back when lightly pressed. To make glaze, combine lemon juice and powdered sugar and drizzle over warm muffins; remove from pan to cool. Makes 12 muffins.

Molasses Rolls

1 cup soy milk
¼ cup molasses
2 tablespoon margarine
1 egg
2 cups bread flour
1 cup whole wheat flour
½ cup soy flour
2 teaspoons yeast
½ teaspoon salt

Combine all ingredients in order listed in bread machine pan. Set on dough setting. Shape dough into rolls and bake at 375 for 12 to 15 minutes. Makes one dozen rolls.

OATMEAL BREAD

(Bread Machine)

¾ cup soymilk

¾ cup water

3 cups bread flour

1/3 cup soy flour

1/3 cup oatmeal

3 tablespoons sugar

1 ½ tablespoons margarine

1 ½ teaspoons salt

1 ½ teaspoon dry yeast

Add ingredients in order listed to bread machine. Makes 1 ½ pound loaf.

OATMEAL HOLIDAY ROLLS

2 1/3 cups soy milk
1 cup quick cooking oatmeal
2/3 cup packed brown sugar
3 tablespoons margarine
1 teaspoon salt
2 packages active dry yeast
5 to 5 ½ cups all-purpose flour

Place soy milk in saucepan and heat to boiling. Add oatmeal and simmer for 1 minute. Add brown sugar, margarine and salt. Pour into mixing bowl and let mixture cool until 110-115 degrees F. Add 3 cups flour and yeast; mix well. Add additional flour to form a soft dough. Knead about 6 minutes. Place in a greased bowl; turn dough over to grease top. Cover and let rise until double in bulk; about 1 hour. Punch down dough; shape into rolls. Place in greased pan; cover and let rise until double. Bake at 350 degrees for 20 to 25 minutes or until golden brown. Makes about 2 dozen dinner rolls.

OVERNIGHT CINNAMON COFFEE CAKE

1/3 cup margarine
½ cup sugar
¼ cup brown sugar
1 egg
1 cup soy-flour blend*
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon cinnamon
½ cup buttermilk

Topping:

¼ cup brown sugar
2 tablespoons soy-flour blend*
2 tablespoons margarine
½ teaspoon cinnamon

Combine in mixing bowl, margarine, sugar and brown sugar. Cream until light and fluffy. Add egg; mix well. Blend soy-flour blend, baking powder, baking soda and cinnamon; add alternately to creamed mixture with buttermilk. Pour into a greased 8-inch square or round baking pan. Combine all topping ingredients and sprinkle over batter. Cover and refrigerate overnight. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Serves 6.

POTATO SOY CHIVE ROLLS

2 cups soy milk*

½ cup dairy sour cream

2 eggs

4 ¾ cups all-purpose flour

1 cup mashed potato flakes

1 tablespoon sugar

3 to 4 teaspoons fresh chopped chives

2 teaspoons salt

2 packages active dry yeast

Place the ingredients into the bread machine container in the order listed. Set the bread machine on the dough setting. When dough is ready, punch down the dough and form into rolls. Place into a greased pan and cover and let rise until double in size. Bake at 375 degrees for 10 to 12 minutes or until golden brown. Makes about 2 dozen rolls.

PUMPKIN BREAD

This recipe was served at the 2006 Kansas Soybean Expo.

¾ cup sugar
¼ cup vegetable oil
2 eggs
1 cup pumpkin
1 cup all-purpose flour
½ cup soy flour
2 teaspoons baking powder
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
½ cup raisins

In mixing bowl, beat sugar and oil until well mixed. Beat in eggs and pumpkin. Mix in flours, baking powder and spices. Add raisins and stir. Pour into greased loaf pan and bake at 325 degrees F. for about 1 hour or until done.

PUMPKIN MUFFINS

1 ½ cups soy flour blend
½ cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 egg
½ cup canned pumpkin
½ cup buttermilk
¼ cup vegetable oil

Combine soy flour blend, brown sugar, baking powder, cinnamon, baking soda and salt in large bowl. Add egg, pumpkin, buttermilk and vegetable oil. Blend until all ingredients are moistened. Spoon batter into muffin cups. Bake at 400 degrees for 18 to 20 minutes or until golden brown and wooden pick inserted in muffin comes out clean. Remove from pan; serve warm. Makes 12 muffins.

PUMPKIN YEAST ROLLS

3 to 3 1/2 cups all-purpose flour
½ cup soy flour*
2 packages or 4 teaspoons active dry yeast
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
½ cup soy milk*
1/4 cup brown sugar
1/4 cup margarine *
1/4 teaspoon salt
1/2 cup canned pumpkin
1 egg

In large bowl, combine 1 1/2 cups flour, yeast and spices. In small saucepan heat milk, brown sugar, margarine and salt just until warm (115^o - 120^o). Add liquid to dry ingredients; add pumpkin and egg. Beat at low speed for 1 minute. Beat at high speed 3 minutes. Stir in enough of remaining flour to make a stiff dough. Lightly knead until smooth and elastic. Place in greased bowl and let rise until double, about 1 hour. Punch down; cover and let rest 10 minutes. Shape into rolls. Cover; let rise until double, about 30 minutes. Bake at 375 degrees for 15 to 20 minutes. Makes about 2 dozen rolls.

PUMPKIN YEAST ROLLS OR BREAD

½ cup plus 2 tablespoons soy milk
½ cup canned pumpkin
¼ cup margarine
¼ cup brown sugar
1 teaspoons pumpkin pie spice
½ teaspoon salt
2 ¼ cups bread flour
½ cup soy flour
1 package (¼ oz.) active dry yeast

Place all ingredients in bread machine pan in order listed. Set on dough setting for rolls. Select on basic bread setting for a loaf of bread. Set on a light crust setting if available. When dough setting is complete; form dough into rolls and let rise until double; bake at 350 degrees for about 20-25 minutes. Makes about 12 rolls or one loaf of bread.

SOUR CREAM MUFFINS

1 ½ cups all-purpose flour

½ cup soy flour

3 tablespoons sugar

2 ½ teaspoons baking powder

½ teaspoon salt

¼ teaspoon baking soda

¾ cup soy milk

1 egg

½ cup sour cream, light

¼ cup vegetable oil

Combine flours, sugar, baking powder, salt and baking soda in a large bowl. In a separate bowl, combine soy milk, egg, sour cream and oil. Pour liquid ingredients into dry ingredients and mix just until blended. Spoon batter into paper lined muffin tins. Fill about ¾ full. Bake 12 - 15 minutes or until done. Remove from pans and serve immediately or cool on racks. Makes 12 to 18 muffins.

Note: Sprinkle with cinnamon sugar mixture, try adding blueberries, grated apple, raisins or other favorite fruit to this great basic muffin.

STREUSEL APPLE COFFEE CAKE

1 cup soy-flour blend
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup margarine
½ cup sugar
2 eggs
1/3 cup buttermilk
1 teaspoon vanilla
1 apple, thinly sliced

Topping:

¼ cup soy-flour blend
2 tablespoons brown sugar
2 tablespoons margarine
½ teaspoon cinnamon

Combine in small mixing bowl, 1 cup soy flour blend, baking powder, baking soda and salt; set aside. In large mixing bowl beat ¼ cup margarine and sugar until light and fluffy. Add eggs, buttermilk and vanilla; blend well. Add reserved flour mixture and mix well. Pour into greased 8-inch round pan. Arrange apple slices on top of batter. Blend all Topping ingredients and sprinkle on apples. Bake at 350 degrees for 30 to 35 minutes or until wooden pick inserted in center is clean. Cool about 10 minutes and remove from pan if desired.

SOY-GOOD CINNAMON ROLLS

Dough:

            1 cup Hodgson Mill Soy Flour
            6 cups bread flour, may require more
            2 packages Quick Rise Red Star Yeast
            2 tablespoons dough enhancer
            ½ cup sugar
            1 teaspoon salt
            2 cups Soy Milk
            ½ cup Soy (vegetable) oil
            2 eggs

Filling:

            ½ cup butter
            ½ cup sugar
            1 teaspoon cinnamon

Glaze:

            1 cup powdered sugar
          2 teaspoons melted butter
            2 tablespoons soy milk
            ¼ teaspoon vanilla

Topping:

½ cup soy nuts, chopped

Directions:

Stir together soy flour and 1 cup bread flour, add yeast coating yeast well with flour. Add sugar and salt. Mix well.
Heat soy milk and soy oil to 120-130 degrees F. Add to dry ingredients and beat with mixer on medium speed for about 2-3 minutes.
Add ½ cup bread flour and eggs; beat well.
Gradually add 4 ½ to 5 cups bread flour. Knead until smooth and satiny. Allow to rest 10 minutes.
Roll into 15x10-inch rectangle. Spread melted butter on surface. Spread filling over butter to within 1-inch of edge.
Cut into 1-inch slices and place in greased pan. Allow to rise until double in warm, draft free place.
Bake at 375 degrees for 18-20 minutes.
Combine glaze ingredients and blend well. Spread or drizzle glaze on warm rolls and sprinkle with chopped soy nuts.

RASPBERRY STREUSEL MUFFINS

1 ½ cups all-purpose flour
½ cup soy flour
2 teaspoons baking powder
2/3 cup sugar
2 large egg whites
¾ cup vanilla soy milk
2 tablespoons soybean oil
1/3 cup unsweetened applesauce
1 ½ cups fresh or frozen unsweetened raspberries

Streusel Topping

            1/3 cup chopped soynuts
            ¼ cup firmly packed brown sugar
            ¼ cup all-purpose flour
            2 tablespoon margarine

Place paper baking cups in muffin tin or coat with vegetable cooking spray. Preheat oven to 375 degrees F. Combine flours, baking powder and sugar in a large bowl. Make a well in the center of mixture. Combine egg whites, soymilk, oil and applesauce in a small bowl. Add to dry ingredients, stirring just until moistened. Fold in raspberries. Fill prepared muffin pan, filling two-thirds full. Combine ingredients for streusel topping in a small bowl until crumbly. Sprinkle over muffins. Bake at 375 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean. Makes 1 dozen.

Per muffin: Calories 240; total fat 6 g; saturated fat 1 g; cholesterol 0 mg; sodium 115 mg; carbohydrate 42 g; fiber 2.5 g; total protein 5 gram; soy protein 2.5 g.

THREE GRAIN BUTTERMILK CHEESE BREAD

1¼ cups buttermilk.
1 package yeast
2 ½ cups soy flour blend
¼ cup oats
¼ cup cornmeal
1 tablespoon sugar

1 cup Cheddar cheese Put ingredients in bread maker in order listed, set on dough setting. Punch dough down when it’s done in the bread maker. Let dough rest for 15 minutes covered. Then, shape the dough into a loaf for an 8 ½ x 4 ½ x 2 ½ greased bread pan. Let rise until doubled in size. Bake at 400 degrees for about 20 minutes.

THREE GRAIN MUFFINS

½ cup rolled oats
1 ½ cups all-purpose flour
½ cup soy flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 egg, beaten
¼ cup vegetable oil
½ cup molasses
¾ cup buttermilk
1 can (8 oz.) crushed pineapple, undrained

Combine oats, all-purpose flour, soy flour, salt, baking powder and baking soda in mixing bowl. In separate bowl, mix egg, vegetable oil, molasses, buttermilk and crushed pineapple. Pour into dry mixture and stir together just until all ingredients are moistened. Fill greased muffin cups two-thirds full. Bake at 400 degrees for 12 minutes or until golden brown. Makes 18 muffins.

One serving:
Diabetic Exchange: 1 starch
                                ½ fruit
                                1 fat
                                151 calories

THREE GRAIN PUMPKIN MUFFINS
½ cup soy flour
½ cup all-purpose flour
½ cup whole wheat flour
½ cup quick cooking oatmeal
½ cup brown sugar
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
1 egg
1 cup canned pumpkin
2/3 cup soy milk
1/3 cup vegetable oil

Streusel Topping
            1/3 cup chopped soynuts
            ¼ cup firmly packed brown sugar
            ¼ cup all-purpose flour
            2 tablespoon margarine
Sift soy, all-purpose and whole wheat flours together in large bowl.    Blend in oatmeal, brown sugar, baking powder, baking soda, cinnamon and salt. Add egg, pumpkin, soy milk and vegetable oil. Blend until all ingredients are moistened. Spoon batter into muffin cups. Top with Streusel Topping. Bake at 400 degrees for 18 to 20 minutes or until golden brown and wooden pick inserted in muffin comes out clean. Remove from pan; serve warm. Makes about 1 ½ dozen muffins.

WHOLE WHEAT PUMPKIN QUICK BREAD

1 1/2 cups sugar

1/2 cup margarine, melted

2 eggs

1 cup pumpkin

½ cup soy milk*

1 cup all-purpose flour

¾ cup whole-wheat flour

¼ cup soy flour*

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 1/2 teaspoons pumpkin pie spice

1/2 cup chopped walnuts

Mix sugar and margarine until well blended. Add eggs, pumpkin and soy milk; mix thoroughly. Sift dry ingredients together, add to pumpkin mixture and stir until just moistened. Stir in walnuts. Pour into greased 9x5x3-inch loaf pan. Bake at 350 degrees for 70 minutes or until done. Remove from pan and cool thoroughly before slicing.