Allergy Pineapple Rye Muffins Fruits Recipes

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Allergy Pineapple Rye Muffins

Ingredients:

1 1/2 cRye flour
1/2 ts Salt
4 tb Sugar
5 ts Baking powder
4 tb Crushed pineapple, drained
1Egg
1/2 cWater or pineapple juice
4 tb Fat, melted

Method:

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.

Allergy Pineapple Rye Muffins