Part 111 (1/2)

1 cup plain soy milk

1 teaspoon apple cider vinegar

2 very ripe bananas

cup canola oil

cup sugar

1 teaspoon pure vanilla extract

1 cups whole wheat pastry flour or all-purpose flour

cup wheat germ

1 tablespoon ground cinnamon

2 teaspoon baking powder

teaspoon salt

PREHEAT THE oven to 375F. Lightly grease a 12-cup m.u.f.fin tin with cooking spray.

Pour the soy milk into a measuring cup and add the vinegar to it. Set it aside to curdle.

Meanwhile, mash the bananas in a large mixing bowl. Add the soy milk mixture to the bowl along with the oil, sugar, and vanilla, and mix well.

In a separate bowl, mix together the flour, wheat germ, cinnamon, baking powder, and salt. Add this to the banana mixture and use a wooden spoon to gently stir the ingredients, until all the dry ingredients are just moistened.

Fill the m.u.f.fin cups three-quarters full and bake for 22 minutes. Remove from the oven and, once cool enough to handle, transfer to a cooling rack to cool the rest of the way. You can also serve them warm, if you like!

CARROT-PINEAPPLE SUNs.h.i.+NE m.u.f.fINS.

MAKES 12 m.u.f.fINS.

TIME: ABOUT 40 MINUTES.

Bring some happy-fun-time-pineapple-carrot joy to your dismal-gray-sad morning with these tender widdle m.u.f.fins. They really are like a burst of suns.h.i.+ne!