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Soy Blueberry Muffins

1 1/2 cups Great River Whole Wheat Pastry Flour
1 cup Great River Soy Flour
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup sugar
1 cup fresh or frozen blueberries
1 large egg + 1 egg white
8 ounces non-fat vanilla yogurt
1/3 cup canola oil
1 teaspoon organic orange rind

Heat oven to 375 degrees. Grease muffin cups. In large bowl, combine flours, baking powder, salt and sugar. Stir to blend. In medium bowl, beat together egg, yogurt, oil and rind. Blend yogurt mixture into flour mixture. Fold in berries. Fill muffin cups 2/3 full and bake 20 - 30 minutes depending on muffin size. Bake until golden.

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