Allergy pineapple rye muffins

Yield: 1 servings

Measure 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

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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