Three - Rice Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Three - Rice Muffins calories by ingredient
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Introduction

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. 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.
Number of Servings: 12

Ingredients

    1/2 tbsp ener-G egg replacer
    2 tbsp warm water
    1 cup unsweetened soy milk
    2 tbsp melted vegan margarine
    2 tbsp canola oil
    2 tbsp honey
    2 tbsp 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 tsp guar gum
    1 tbsp baking powder
    pinch cardamom
    pinch nutmeg
    1/2 tsp salt
    1 cup cooked wild rice
    1/2 cup dried cranberries, soaked in hot water and drained

Directions

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.

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