Allergy Pineapple Rye Muffins Recipe

Allergy Pineapple Rye Muffins Recipe

Yield: 1 servings
Recipe by luhu.jp

Ingredients:
1 1/2 cup: Rye flour,
1/2 tsp: Salt,
4 tbsp: Sugar,
5 tsp: Baking powder,
4 tbsp: Crushed pineapple, drained
1: Egg,
1/2 cup: Water or pineapple juice,
4 tbsp: Fat, melted

Directions:

Preheat oven to 400F. Sift dry ingredients; add drained crushed
pineapple. Combine beaten egg, water and melted fat. Add to dry
ingredients and stir until just combined. Fill greased muffin pans
2/3 full and bake for 35 minutes.

Origin: The Allergy Cookbook. Shared by: Sharon Stevens, July/95.
From: Sharon Stevens Date: 07-04-95 (00:00) (14)
(E)Homecooki


Source from luhu.jp