Lemon Berry Muffins

• ½ cup soybean oil
• 1 cup sugar
• 1 egg
• 1 tsp vanilla
• 2 tbsp lemon juice
• Zest from 2 lemons
• 3 cups all-purpose flour
• ½ cup soy flour
• 3 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• ½ cup soymilk
• 6 oz blueberries
• 6 oz raspberries

Topping

• ½ cup unsalted butter, melted
• ½ cup brown sugar
• ½ cup flour
• 2 tsp cinnamon

1. Mix together oil, sugar, egg, vanilla, lemon juice, and lemon zest.
2. In separate bowl, combine all purpose flour, soy flour, baking powder, baking soda, and salt.
3. Slowly add dry ingredients to wet mixture until combined.
4. Add milk to desired consistency.
5. Fold in fruit.
6. Fill standard muffin tins ¾ full.
7. Make topping mixture by combining melted butter with brown sugar, flour, and cinnamon. Add to muffin tins.
8. Bake at 400F for 15-20 minutes.