Three - Rice Muffins

Total Time: 53 mins Preparation Time: 30 mins Cook Time: 23 mins

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

Recipe

• 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.