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This Gluten-Free Pineapple Muffins recipe originally appeared in Kosher Inspired Magazine, a product of Mishpacha Magazine. Enjoy!
4 eggs
1/2 cup sugar
1/2 cup oil
1/2 cup Manischewitz Potato Starch
2 teaspoons vanilla sugar
1 teaspoon Haddar Baking Powder
1 (28 fluid ounce) can Gefen Crushed Pineapple, drained
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, beat eggs with sugar until creamy yellow color. Add remaining ingredients in the order they appear and mix well. Stir in crushed pineapple by hand and spoon into prepared lined muffin tins.
Bake for half an hour until browning slightly around the edges.
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