Allergy pineapple rye muffins
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Rye flour |
| ½ | teaspoon | Salt |
| 4 | tablespoons | Sugar |
| 5 | teaspoons | Baking powder |
| 4 | tablespoons | Crushed pineapple, drained |
| 1 | Egg | |
| ½ | cup | Water or pineapple juice |
| 4 | tablespoons | 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 ⅔ 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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