Title: Rainbow blossom's vegan banana muffins
 Categories: Bakery, Muffins, Fruits, Nuts
      Yield: 12 Muffins
 
      1 c  Each cornmeal and rice flour
    1/2 c  Soy flour
      1 ts Salt
      1 ts Baking powder
    1/2 ts Baking soda
      1 ts Cinnamon
    1/3 c  Chopped almonds
      2 tb Canola oil
      1 c  Soy milk
  1 2/3 c  Ripe banana, mashed
      1 ts 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.