Three - Rice Muffins

• 12 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
• 12 cup brown rice flour
• 14 cup sweet rice flour
• 14 cup yellow corn flour (not cornstarch!)
• 14 cup soy flour
• 12 teaspoon guar gum
• 1 tablespoon baking powder
• 1 pinch cardamom
• 1 pinch nutmeg
• 12 teaspoon salt
• 1 cup cooked wild rice
• 12 cup dried cranberries, soaked in hot water and drained

1. Preheat the oven to 425F 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.
6. Cool in the tins 10 minutes before turning out onto a rack.

egg substitute, water, unsweetened soymilk, margarine, canola oil, honey, maple syrup, banana, brown rice flour, sweet rice flour, yellow corn flour, soy flour, guar gum, baking powder, cardamom, nutmeg, salt, rice, cranberries

Taken from www.food.com/recipe/three-rice-muffins-473357 (may not work)