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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Gluten free, sugar free 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 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:
1. Preheat the oven to 425F. Grease 12 muffin cups.
2. In a large bowl, whisk together egg replacer, water, soy milk, margarine, oil, 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.
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