Gluten-Free Banana Muffins


1/2 C. margarine
1/2 C. brown sugar
1 tsp. vanilla
2 eggs
1/4 C. sour cream
1 C. mashed bananas
3/4 C. brown rice flour
1/2 C. potato flour
1/4 C. low fat soy flour
2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 400 degrees. Cream butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add sour cream and bananas and mix well. Sift the dry ingredients and add to mixture. Pour into non-stick muffins tins, 3/4 full and bake 15-20 minutes.

Yield: 18 muffins