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.