Allergy pineapple rye muffins

1 servings

Ingredients

QuantityIngredient
cupRye flour
½teaspoonSalt
4tablespoonsSugar
5teaspoonsBaking powder
4tablespoonsCrushed pineapple, drained
1Egg
½cupWater or pineapple juice
4tablespoonsFat, 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