Three - Rice Muffins

"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"
 
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photo by YummySmellsca photo by YummySmellsca
photo by YummySmellsca
Ready In:
53mins
Ingredients:
19
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • Preheat the oven to 425°F Grease 12 muffin cups.
  • In a large bowl, whisk together egg replacer, water, soy milk, margarine, oil, agave or honey, maple syrup and mashed banana.
  • Stir in the flours, guar gum, baking powder, cardamom, nutmeg and salt.
  • Fold in wild rice and cranberries.
  • 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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RECIPE SUBMITTED BY

<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"
 
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