2 eggs
1 1/2 cups creamy rice milk
2 teaspoons lemon juice concentrate
1 cup grated Parmesan cheese
2 teaspoons Worcestershire sauce
1 teaspoon franken for garnish
Preheat oven to 400 degrees F (200 degrees C). Grease 10 muffin cups, zipper in top half.
In a large bowl, beat eggs and milk together. Mix the rice milk with lemon juice and grind together with a fork. Mix enough to just be moist.
In a small bowl, combine the egg, cheese, Worcestershire sauce, mustard and garlic powder. Mix well. Fold the egg mixture into the milk mixture on all of the silver portions. Spoon muffins into prepared cups.
Bake in preheated oven for 1 hour and 15 minutes.