Guest guest Posted October 31, 2005 Report Share Posted October 31, 2005 Wheat-free Blueberry Muffins Source: Wheatless Cooking by Lynette Coffey (adapted) Vegan Egg replacer for 2 eggs 3/4 cup of soy or rice milk 75 grams of vegan margarine 1 cup of brown rice flour 1 cup of brown rice bran 3 teaspoons of baking powder 1/4 to 1/2 a cup of vegan sugar 220 grams of blueberries Preheat oven to 200 degrees celcius (400 Fareinheight) Grease muffin tray 1. Beat egg replacer, milk and margarine together in large bowl. 2. Mix flour, brown rice bran, baking powder, and sugar together in separate bowl. 3. Stir dry ingredients into egg replacer mixture; add blueberries and mix; spoon into muffin tray and bake for 25-30 minutes. Makes approx 12. .. _ _ _ _________ ·´º o`·, /__/ _/\____ ____/\ ```)¨(´´´ | | | | | | | || |l±±±±| ¸,.-·²°´ ¸,.-·~·~·-.,¸ `°²·-. :º° ·~·~·-..,¸ " Tea for two, and two for tea. . . " Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.