Rainbow blossom's vegan banana muffins

 
                   RAINBOW BLOSSOM'S VEGAN BANANA MUFFINS
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Muffins                          Fruits
                 Nuts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Each cornmeal and rice flour
      1/2   c            Soy flour
    1       t            Salt
    1       t            Baking powder
      1/2   ts           Baking soda
    1       t            Cinnamon
      1/3   c            Chopped almonds
    2       tb           Canola oil
    1       c            Soy milk
    1 2/3   c            Ripe banana, mashed
    1       t            Vanilla
    1       tb           ENER G egg replacer
      1/4   c            Water
 
   Put cornmeal, rice and soy flours, salt, baking
   powder, baking soda, cinnamon and almonds in a large
   bowl.  Toss to combine.
   
   In a separate bowl, combine oil, soy milk, mashed
   banana and vanilla. Whisk egg replacer with water.
   Stir into oil mixture.
   
   Pour wet ingredients into dry ingredients.  Stir
   quickly and gently until just blended.  Divide batter
   equally into lightly greased muffin tins. Bake at 375
   F. for 25 to 30 minutes.
   
   From Rainbow Blossom organic food store/Louisville, KY
   as requested by Louisvillian Anne Baldwin, who was on
   a wheat-free diet, in Alice Colombo's 07/29/92 "Cook's
   Corner" column called "White Bean Soup Waits at the
   End of the Rainbow" in "The (Louisville, KY)
   Courier-Journal." Pg. C6. Electronic format by Cathy
   Harned.
  
 
 
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