Rye Muffins for Dogs Recipe
Ingredients
1 and ½ cups of all-purpose flour
1 cup of whole-wheat flour
1 and ¾ cup of rye flour
4 teaspoons of baking powder
1 and ½ cups of dry nonfat milk
2 cups of raw chicken livers, puree
2 eggs
3 cups of chicken broth
6 tablespoons of dark molasses
Preparation
- Place the oven rack in the center of the oven and pre heat the oven to 400 degrees F. Lightly grease 2 a muffin pans.
- Use a large bowl and a wire whisk to mix the all purpose flour, whole-wheat flour, rye flour, baking powder, dry milk, and chicken together.
- Beat the eggs in a medium size bowl with an electric mixer on medium speed until it is foamy. Then add in the chicken broth and the molasses and beat as well.
- Mix both the dry and wet mixtures together. Then drop 2 heaping spoonfuls onto the previously prepared baking pans. Fill each muffin cup around 2/3 full.
- Place the muffin pan in the oven and allow them to bake for around 15 to 20 minutes or when poking the muffins with a wooden pick it comes out clean.
- Once they are done, take them out of the oven and place the muffin pan over a wire rack and allow them to cool completely.
- Once the muffins have cooled completely, put them back inside the warm oven in one baking tray and allow them to sit in there undisturbed without opening the oven door for 10 to 15 hours straight.
