1 c. white whole wheat flour

1 1/2 c. white flour

2/3 c. brown sugar, packed

1 t. ground ginger

1 t. baking powder

1/4 t. baking soda

grated zest of 2 small limes

3/4 c. chopped candied ginger

1 c. rice milk

1/2 c. rum

1/4 c. olive oil

1/4 c. blackstrap molasses

4 oz. ginger paste

1 T. lime juice

2 t. egg replacer (equivalent to 1 egg)

2 T. water

Preheat the oven to 350º F.

Mix the dry ingredients (whole wheat flour, white flour, brown sugar, ginger, baking powder and baking soda) together in a large bowl. Add the lime zest and candied ginger to the dry mixture and stir until well combined.

Mix together the wet ingredients (rice milk, rum, olive oil, molasses, ginger paste, lime juice, egg replacer and water) in a large measuring cup. Pour the wet ingredients into the dry ingredients and stir until ingredients are well mixed.

Pour into muffin pans lined with muffin papers and bake for 20-25 min.

Inspired by the drink Dark and Stormy, using this recipe as a starting point: i heart eating: Gingerbread Muffins

Yield: 16 muffins