Serves: 5
Total Calories: 538
Yield: 10-12 Muffins

DRY INGREDIENTS
1 1/2 cups whole wheat flour
1 1/2 cups unbleached flour
2 tablespoons soy flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon ground coriander
WET INGREDIENTS
1 3/4 cups milk
1/2 cup honey
1/4 cup canola oil
1 large egg
GOODIES
3 1/2 tablespoons grated lemon peels
3 tablespoons finely chopped fresh ginger root or 1 1/2 tablespoons ground

1. Preheat the oven to 375°F.

2. Sift the dry ingredients together in a large bowl.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodies and stir to combine.

4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 538
Calories from Fat: 117

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