Pineapple Zucchini Muffins |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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These are deliciously moist muffins that that'll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn't very long! My entire family just loves them! Ingredients:
4 1/2 cups all-purpose flour |
2 1/2 cups white sugar |
1 tablespoon baking powder |
1 tablespoon baking soda |
1 tablespoon ground cinnamon |
1 1/2 teaspoons salt |
2 cups vegetable oil |
6 eggs |
3 cups shredded zucchini |
1 (20 ounce) can crushed pineapple, drained |
3 teaspoons vanilla extract |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
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