Three Rice Muffins

One of the perks of being a baker who also happens to have degrees in nutrition is that pretty much whatever I churn out of my kitchen and bring somewhere is pounced upon and devoured without folks fretting that their pants are going to immediately shrink a size. Granted, most of the time that's a correct assumption for them to make - I do try to make the "everyday" type of goodies I bring somewhere lower in the "naughty" things like sugar or butter. But since finishing my holistic degree back in August I've really been developing a love for working with those who, like me, are faced with a life living with food allergies and intolerances. On my end the saga came on suddenly and completely - while as a child and young teen I could (and would) eat almost anything (except caraway and fresh fennel), by age 20 I had a list of "don't pass the lips" foods: all dairy, eggs, meat, oily/fatty foods like avocado and olives, nuts, coconut, wheat, and alcohol.

 

Needless to say it was quite the learning curve for me, and my passion became making that hill a little less steep for the others around me. What better way than to start with food - and not just any food, but a homemade snack created from easily found, relatively inexpensive and Canadian inspired ingredients? That's exactly where these gluten free muffins came from. Adapted from "A Taste of Minnesota Blueberry Wild Rice Muffins" on VegWeb, these were a huge hit with the new boss and clinic staffers thanks to their delicate yet chewy texture from bursts of wild rice and dried cranberries, mild sweetness and moist crumb.

 

Three - Rice Muffins

Makes 12

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

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. 

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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