|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||4 Teaspoon|
|Soy flour||1⁄2 Cup (8 tbs)|
|Butter/Shortening||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Milk||1 Cup (16 tbs)|
Sift flour, measure, and resift 3 times with baking powder and salt.
Add soy flour and stir into flour mixture.
Cream butter, blend in the sugar gradually.
Add egg and beat until light and fluffy.
Beat in milk until smooth.
Add flour mixture all at once and stir until dry ingredients are just dampened, but not smooth.
Dip into greased muffin tins, filling them about 2/3 full and bake in a moderately hot oven (425° F.) about 20 minutes or until nicely browned.