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| Home -> [Bakery, Breads, Fruits, Muffins & Biscuits, Vegan] -> [Rainbow blossom's vegan banana muffins Recipe] |
Rainbow blossom's vegan banana muffins
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Bakery, Breads, Fruits, Muffins & Biscuits, Vegan |
Rating: |
no rating. |
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Ingredients:
| 1
| cup | Each cornmeal and rice flour | | 1/2
| cup | Soy flour | | 1
| tsp | Salt | | 1
| tsp | Baking powder | | 1/2
| tsp | Baking soda | | 1
| tsp | Cinnamon | | 1/3
| cup | Chopped almonds | | 2
| tbsp | Canola oil | | 1
| cup | Soy milk | | 1 2/3
| cup | Ripe banana, mashed | | 1
| tsp | Vanilla | | 1
| tbsp | ENER G egg replacer | | 1/4
| cup | Water |
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Procedures:
| 1 | Put cornmeal, rice and soy flours, salt, baking powder, baking soda, cinnamon and almonds in a large bowl. | | 2 | Toss to combine. | | 3 | in a separate bowl, combine oil, soy milk, mashed banana and vanilla. | | 4 | Whisk egg replacer with water. | | 5 | Stir into oil mixture. | | 6 | pour wet ingredients into dry ingredients. | | 7 | Stir quickly and gently until just blended. | | 8 | Divide batter equally into lightly greased muffin tins. | | 9 | Bake at 375°F. for 25 to 30 minutes. | | 10 | 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. | | 11 | CElectronic format by cathy harned. |
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| Rainbow blossom's vegan banana muffins Reviews |
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