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Prep Time
10 mins
Total Time
40 mins
Serves
Serves 12

Ingredients

1/2
strawberries, chopped
250
1/2
brown sugar
125
1
vanilla extract
5
1
All Purpose Flour
250
1/2
whole wheat flour
125
1/2
soy flour
125
2
baking powder
10
1/2
baking soda
2
2/3
Fortified Soy Beverage
150
1
Fortified Soy Beverage
15
3
Light Sour Cream
45
2
egg whites, lightly beaten
0
1/3
dark chocolate
75

Method

Step 1
Preheat oven to 350°F/180°C. Line a muffins pan with baking cups.
Step 2
Combine chopped strawberries with the sugar, vanilla extract and 1 tbsp of soy milk, set aside.
Step 3
Combine all purpose flour, whole wheat and soy flour with baking powder, and soda in a large mixing bowl.
Step 4
In a smaller bowl combine egg whites with milk and sour cream, beat lightly. Combine the liquid ingredients with the dry ones and mix just until blended.
Step 5
Separate batter into 2 equal parts. Add the strawberry mixture to one half of the batter and mix until combined. Heat chocolate in the microwave for about 1 minute, just until melted. Combine melted chocolate to the second half of the batter.
Step 6
Fill the muffin baking cups with the chocolate batter first - approximately 1 tbsp of batter per cup. Add the strawberry batter on top of chocolate, and repeat with the remaining muffins.
Step 7
Bake in preheated oven for about 30 minutes, or until golden brown.

Nutritional Facts Per Serving

Calories:
130
Fat:
2 g
Saturated Fat:
1 g
Carbs:
24 g
Fibre:
2 g
Protein:
5 g
Sodium:
130 mg
Potassium:
90