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Corn and Soy Muffins

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/4 cup soy flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup light soy milk
2 large eggs, beaten
1/4 cup soybean oil

1. Preheat oven to 400°F. Grease 12 muffin tins; set aside.
2. Mix flour, cornmeal, soy flour, sugar, baking powder and salt in a large bowl.
3. Combine soy milk, eggs and oil; add to flour mixture and mix only enough to moisten. Fill muffins tins. Bake until golden and a tester inserted in the center comes out clean, about 20 minutes.

Makes 1 dozen muffins.

Recipe courtesy of the United Soybean Board.