Three - Rice Muffins
photo by YummySmellsca
- Ready In:
- 53mins
- Ingredients:
- 19
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1⁄2 tablespoon Ener-G Egg Substitute
- 2 tablespoons warm water
- 1 cup unsweetened soymilk
- 2 tablespoons melted vegan margarine
- 2 tablespoons canola oil
- 2 tablespoons agave nectar (if not vegan) or 2 tablespoons honey (if not vegan)
- 2 tablespoons maple syrup
- 1 large over-ripe banana, mashed
- 1⁄2 cup brown rice flour
- 1⁄4 cup sweet rice flour
- 1⁄4 cup yellow corn flour (not cornstarch!)
- 1⁄4 cup soy flour
- 1⁄2 teaspoon guar gum
- 1 tablespoon baking powder
- 1 pinch cardamom
- 1 pinch nutmeg
- 1⁄2 teaspoon salt
- 1 cup cooked wild rice
- 1⁄2 cup dried cranberries, soaked in hot water and drained
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
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"