Three - Rice Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 tbsp ener-G egg replacer2 tbsp warm water1 cup unsweetened soy milk 2 tbsp melted vegan margarine2 tbsp canola oil2 tbsp honey2 tbsp maple syrup1 large, over-ripe banana, mashed1/2 cup brown rice flour1/4 cup sweet rice flour1/4 cup yellow corn flour (not cornstarch!)1/4 cup soy flour1/2 tsp guar gum1 tbsp baking powderpinch cardamompinch nutmeg1/2 tsp salt1 cup cooked wild rice 1/2 cup dried cranberries, soaked in hot water and drained
Preheat the oven to 425F. Grease 12 muffin cups.
In a large bowl, whisk together egg replacer, water, soy milk, margarine, oil, 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.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl, whisk together egg replacer, water, soy milk, margarine, oil, 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.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 162.7
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 33.8 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 2.0 g
- Protein: 2.9 g
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