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Print this Recipe    Rye Muffins

Wheat Free Rye, Pumpkin and Date Muffins

1/4 cup margarine
1/2 cup sugar or treacle (molasses)
3 eggs
1/2 cup yoghurt
1 cup pumpkin puree
1 cup chopped dates

2 tsp mixed spice (or pumpkin pie spice)
2.1/2 cups rye flour
4 tsp wheat free baking powder or 1 tsp baking soda

Preheat oven to 350F, prepare pans. Thoroughly combine the wet mix
ingredients except the dates. Fold in the combined dry mix, add
the dates and spoon into pans. Bake as soon as possible, for 25-30
mins. Makes 12.

Variations:

Rye, Apricot and Almond: Omit the dates and add 1 cup chopped dried
apricots and 1/2 cup sliced almonds.

Rye and Sultanas: Omit the dates and add 1 cup of sultanas (golden
raisins)

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