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.
