3/4 cup all purpose flour
1/4 cup soy flour
1 cup yellow cornmeal
1/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon chili powder
1 cup plain soymilk
1/4 cup vegetable oil
2 eggs, slightly beaten
3/4 cup shredded reduced fat cheddar cheese
1/4 cup chopped green chilies
1/4 cup chopped jalapeno peppers  

Preheat oven to 425ºF. Coat muffin pan with vegetable cooking spray. In medium bowl, combine flours, cornmeal, sugar, baking powder, salt and chili powder. In a separate bowl, stir together soymilk, oil and eggs. Add to dry ingredients and blend slightly. Stir in cheese and peppers. Pour into muffin pan. Bake 18 - 24 minutes or until toothpick in center comes out clean. Remove muffins from pan and cool on wire rack. Cornbread Version: Place batter in greased 8-inch round or square baking pan. Cook 18 - 22 minutes. Cool on wire rack. Cut into 12 pieces.