|Dried yeast||1 Tablespoon (1 Cake)|
|Potato water||3 Tablespoon (Lukewarm)|
|Lukewarm potato water||3 Tablespoon|
|Eggs||3 , separated|
|Lukewarm milk||1 1⁄2 Cup (24 tbs)|
|Nutritional yeast||2 Tablespoon|
|Whole wheat flour||2 Cup (32 tbs)|
|Soy flour||2 Tablespoon|
Soften cake or dried yeast in potato water with honey.
Let mixture rest until bubbly.
Blend egg yolks with milk.
Combine with yeast mixture.
Sift remaining ingredients together.
Stir into liquid mixture and blend thoroughly.
Fold in stiffly beaten egg whites.
Turn into oiled bowl.
Put bowl in a pan of hot water and set in warm place to rise for 40 minutes.
Heat well-oiled muffin pans.
Pour small amount of additional oil into each muffin well, and then 2 tablespoons of batter.
Bake at; 400Â° F. for 15 to 20 minutes.