3/4 cup flour
1 cup cultured buttermilk
1/4 cup soy flour
1/4 cup soy oil
1 cup yellow cornmeal
2 eggs, slightly beaten
2 tablespoons sugar
1/2 cup shredded cheddar cheese
4 teaspoons baking powder
1/4 cup chopped green chilies
1 teaspoon salt
Preheat oven to 425F. Spray muffin pans with non-stick spray. In medium bowl, combine first 5 ingredients. Stir together buttermilk, soy oil and eggs, and add to dry ingredients. Gently stir in cheese and chilies. Pour into muffin pan. Bake for 22-25 minutes. Yields 12 muffins.
