vegan - Rainbow Blossom's Vegan Banana Muffins

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* Exported from MasterCook *

 

RAINBOW BLOSSOM'S VEGAN BANANA MUFFINS

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 c cornmeal

1 cup rice flour

1/2 c Soy flour

1 t Salt

1 t Baking powder

1/2 t 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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Source:

" http://www.recipesource.com/baked-goods/muffins/vegan-banana1.html "

 

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Per Serving (excluding unknown items): 418 Calories; 40g Fat (84.1% calories

from fat); 3g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

274mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 7 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0