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1 3/4 cup flour
2 tsp. baking powder
1/4 tsp. salt
1/4 cup margarine, melted
1/2 cup agave nectar
1 egg replacer
3/4 cup rice milk
zest of 1 orange
1/2 cup dried apricot, chopped
1/2 cup crystalized ginger, chopped
2 tsp. baking powder
1/4 tsp. salt
1/4 cup margarine, melted
1/2 cup agave nectar
1 egg replacer
3/4 cup rice milk
zest of 1 orange
1/2 cup dried apricot, chopped
1/2 cup crystalized ginger, chopped
In a large bowl, combine flour, baking powder, and salt. In a medium bowl, whisk together margarine, agave, egg replacer, rice milk, and zest. Pour into dry ingredients and mix until just combined. Stir in apricots and ginger. Pour into 12 greased muffin cups. Bake at 350 for 15-18 minutes or until a toothpick comes out clean.
Additional Info
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Source:
Modified from Baking Bites
Published in
Breakfast
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1 Comment
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Sunday, 04 July 2010 12:56
posted by
Michelle
These are not my most favorite muffins mostly because the ginger is quite overwhelming. I like ginger in asian dishes but I like my muffins to be sweet. I used applesauce as my egg in this recipe and whole wheat white flour.
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