This recipe originally appeared in Kosher Inspired Magazine. Enjoy!
- eggs - 4
- sugar - 1/2 cup
- oil - 1/2 cup
- potato starch - 1/2 cup
- vanilla sugar - 2 tsp
- baking powder - 1 tsp
- pineapple - 1 can (28 fl. Oz.) crushed drained
1. Preheat oven to 350 degrees
2. In a large bowl, beat eggs with sugar until creamy yellow colour. Add remaining ingredients in the order they appear and mix well. Stir in crushed pineapple by hand and spoon into prepared lined muffin tins.
3. Bake for 1/2 hour until browning slightly around the edges.
This recipe originally appeared in Kosher Inspired, a product of Mishpacha Magazine.