| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Vegan |
Bread |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Each cornmeal and rice flour |
| 1/2 |
c |
Soy flour |
| 1 |
ts |
Each salt and 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 |
INSTRUCTIONS
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.
Date: Thu, 27 Jun 1996 14:26:14 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
MM-Recipes Digest V3 #178
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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