Pineapple Almond Muffins
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
original recipe from Jolinda Hackett
List of Ingredients
* 2 eggs
* 1/2 cup orange or pineapple juice
* 3/4 cup sugar
* 1 tsp vanilla
* 1/3 cup pineapple, diced small
* 1/3 cup sliced almonds
* 1 1/2 cups potato starch
* 2 1/2 tsp baking powderRecipe
Note from BL: The author originally use something called Potato Mix, a product from EnerG foods. It contains potato starch and double acting baking powder. I just used potato starch and baking powder. I wonder if Marcie could use her zucchinni pineapple for these :-)
Preheat oven to 350 degrees F.
Whip the eggs until frothy. Gradually mix in sugar and vanilla until batter thickens. Mix in pineapple and almonds.
Mix in potato mix and baking powder for about 30 seconds. Scrape down sides and bottom of bowl. Mix another 1 to 1-1/2 minutes.
Spoon into greased muffin tins until 3/4 full. Bake for 18 minutes or until firm to touch. Makes 12 muffins.
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