Allergy pineapple rye muffins
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Recipe by: villela
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 1/2 c Rye flour
1/2 ts Salt
4 tb Sugar
5 ts Baking powder
4 tb Crushed pineapple, drained
1 Egg
1/2 c Water or pineapple juice
4 tb Fat, melted
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
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