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“Gluten free, vegan and definitely different muffins! These are filled with chewy bursts of wild rice and dried cranberries, and naturally sweetened with maple syrup and honey. Adapted from "A Taste of Minnesota Blueberry Wild Rice Muffins" on vegweb”
READY IN:
53mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 425°F Grease 12 muffin cups.
  2. In a large bowl, whisk together egg replacer, water, soy milk, margarine, oil, agave or honey, maple syrup and mashed banana.
  3. Stir in the flours, guar gum, baking powder, cardamom, nutmeg and salt.
  4. Fold in wild rice and cranberries.
  5. Bake for 20-23 minutes, until tops are lightly brown. Cool in the tins 10 minutes before turning out onto a rack.

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