This combination of wheat and soy flours is delicious. The soy flour is high in protein and gives these muffins a golden color.
Sift flours and measure. Re-sift 2 times with baking powder and salt. Cream butter. Add sugar gradually, creaming well. Beat in egg until fluffy. Stir in milk. Add to flour mixture all at once and stir just to dampen ingredients. Fill greased muffin pans two-thirds full. Bake at 425°F for about 20 minutes or until done.