White Chocolate Soy Muffins

Need a little soy in your diet--these white chocolate muffins are a sweet, moist solution.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 3 cups sugar
• 1 1/2 cups white chocolate (shredded)
• 1 1/2 cups soy milk
• 3 eggs
• 2 tsp vanilla
• 2 tsp mint extract (optional)
• 2 2/3 cup flower
• 1 1/4 tsp baking soda
• 1 1/2 cups Quaker oats
• 1/4 tsp salt
• Frosting:
• 4 oz cocoa powder
• 2 cups  powdered sugar
• 6 Tbsp soy butter
• 2 tsp light corn syrup
• 2 tsp corn syrup

Method

In a 4 quart sauce pan, mix sugar and soy milk (and mint extract optional) mix untill fully imcorporated. Slowly cook on medium high heat until mixture boils. Clip candy thermomiter to side of pan. Reduce heat to meadium-low and continue boiling at a moderate rate. Stir occationaly scraping edges pulling to center until thermometer registers 200 degrees F, about 20 to 25 minutes. (Will become very foamy) In a large metal mixing bowl with wire wisk beat in eggs and vanilla. Slowly temper white chocolate mixture with eggs on low speed until fully imcorperated. Slowly add flower, baking soda, oats and salt. Mix for 3 mins on high once fully imcorporated. Pour batter into 12 small muffin or small cake pans. Bake for 30-40 minutes at 325 degrees F or until a wooden tooth pick comes out clean. Allow to cool 10-15 minutes before adding icing. In large mixing bowl beat on low speed chocolate, powdered sugar, soy butter, and corn syrup. Beat until fully incorporated and continue on high for 1 minute. For serving place each small cake on individual plate. Pour icing over tops of cakes allow to trickle over all sides.

Notes: Make sure you grate white chocolate in bars.

Number of servings: 16 -18

Submitted By: kathy_trea
View all recipes by this user