Pineapple Muffins

[Guest guest]

Pineapple Muffins

Source: Allergy Cooking with Ease

 

2 cups teff flour

1 tsp. baking soda

1/4 tsp. unbuffered Vitamin C crystals (or lemon juice)

1/2 cup pineapple canned in its own juice or fresh pineapple with juice to

cover, pureed

1/2 cup pineapple juice concentrate, thawed

1/3 cup oil

 

Mix the flour, baking soda, and Vitamin C crystals in a large bowl. Combine the

pureed pineapple, pineapple juice concentrate, and oil and stir them into the

dry ingredients until they are just mixed in. Put the batter into an oiled and

floured muffin tin, filling the cups about 2/3 full. Bake at 400° for 15 to 20

minutes, or until the muffins begin to brown. Makes about 12 muffins.

 

*This is a gluten-free recipe.

 

 

~ Life has no blessing like a prudent friend.

http://www.Christian-Vegan-Cooking