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Blueberry Muffins

1 cup soy flour (or soy protein isolates)
3 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. cream of tartar
2/3 cup granulated sugar
2/3 cup vegetable shortening
2 Tbsp. powdered sugar
1-1/2 cups blueberries, fresh or frozen (do not thaw)
8 egg whites
2 cups orange juice

Preheat oven to 400°F. Spray muffin pans with non-stick aerosol cooking spray. In a large bowl, combine flours, baking powder, baking soda, salt, cream of tartar, and sugar. Stir until well blended. With a pastry blender, cut in shortening until evenly distributed. Rinse and drain fresh blueberries; pat to dry. Toss with powdered sugar and set aside. If using frozen blueberries, do not rinse. In a small bowl, beat egg whites and orange juice until blended. Add liquid to dry ingredients, stirring only until moistened. Fold in blueberries. Spoon batter, 1/4 to 1/3 cup per muffin, into prepared pans. Bake at 400° for 20 to 25 minutes. Turn out of pan immediately. Cool right side up on wire rack.

 

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