Monday, August 6, 2007
Mini Pound Cakes
So, I finally bought some Silk Soy Vanilla Yogurt. I have to be honest, it is not the same as dairy vanilla yogurt. I tried it before and could not even cook with it. Well, I have to say that it is improved! It is good, it is just something totally different from dairy vanilla yogurt. I could only find it in a huge container so I have to find some recipes to bake with the rest of it. I came up with this recipe for pound cake and baked it in muffin form. I am not crazy about the way they look, but they taste so freakin' good that I can't really complain about the way they look! I did a little research on muffins and the things that happen to them when they bake. I think I may have over mixed the, so be careful and mix the batter just until it all comes together. I also used an ice cream scoop to make muffins so they are uniform in size. I ended up doing two scoops per muffin and I think that stacking the batter may have caused a problem too! So, I highly recommend the recipe, although I think my method needs to be tweaked a bit. If anyone has any suggestions as to why my muffins sometimes rise on the outside before the center, please let me know!

Vanilla Soy Yogurt Muffins
1/2 cup Splenda Blend for Baking (or 1 cup Sugar)
1/4 cup sugar
1/3 cup plus 1 TBSP Light Smart Balance
2/3 cup egg substitute
3/4 cup vanilla soy yogurt (I used Silk)
1/2 tsp baking soda
2 cups sifted All Purpose flour
1/8 tsp salt
1 tsp vanilla extract

Preheat oven to 325 degrees. Coat muffin tin with cooking spray.

Mix sugar blend, sugar and margarine until blended. Gradually add in egg substitute.

Mix yogurt and baking soda. Stir well and set aside. Next combine flour and salt. Add the flour mixture to the margarine mixture alternating with the yogurt. Begin and end with the flour. Stir in vanilla.

Scoop batter into muffin tins and bake for 20 to 30 minutes depending on the size of you muffins. I made 8 muffins and that may have also been part of the shape problem. It is a heavy dough and I probably should have made them a little smaller too.

If anyone tries this and comes out with a better result, let me know how it worked!

1 muffin = 254 calories


posted by Sarena Shasteen - The Non-Dairy Queen @ 9:30 AM  
  • At August 6, 2007 at 10:09 AM, Anonymous Anonymous said…

    I love this soygurt! I could eat the whole huge container of it. :p
    I'm not sure exactly what could have caused the rising issue, could be a number of things: baking soda not fresh enough? oven temp not exact? maybe using oil instead of margarine could help. like I said, so many possible causes. :|

  • At August 6, 2007 at 10:14 AM, Blogger Sarena Shasteen - The Non-Dairy Queen said…

    I know, that is what I read yesterday. Apparently, you also have to be more careful when mixing soy products. I should just put frosting on them and call it a day! No one would ever know what they look like with a nice layer of frosting added to the top (which is how my kids ate them)!

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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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