Preheat the oven to 400°. Lightly oil a muffin pan. Sift the dry ingredients into a mixing bowl. In a small bowl, combine the soymilk and egg replacer and add to the dry ingredients. Add the margarine and stir until blended. Pour the batter into the muffin pan, filling each muffin cup about two-thirds full. Bake for 20 minutes, or until an inserted toothpick or fork comes out clean.

* To replace the eggs in these recipes we used Ener-G Egg Replacer, a powdered egg substitute available in health food stores. You could also try the following substitutes in place of eggs:
1 Tablespoon soy powder mixed with 2 Tablespoons water = 1 egg
2 Tablespoons soymilk = 1 egg
1 banana = 1 egg
1 Tablespoon finely ground flaxseed blended with 3 Tablespoons water until frothy and viscous = 1 egg.