Zucchini Pineapple MuffinsSubmitted by: COMPUTERLADY77
IntroductionMoist And Delicious! Moist And Delicious!
4.5 C All purpose Flour
2.5 C White Sugar
1 Tbls Baking Powder
1 Tbls Baking Soda
1 Tbls Cinnamon, ground
1.5 Tsp Salt
2 C Vegetable Oil
3.5 C Shredded Zucchini (about 3 medium)
1-20oz can Crushed Pineapple, drained
3 Tsp Vanilla Extract
In a very large bowl, mix flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and add the remaining ingredients. Mix until smooth.
These moist muffins freeze very well. You can also substitute carrots for the zucchini, or use half and half. I sometimes add raisins for a little extra!
Fill muffin cups 2/3 full. Bake in the preheated oven 20-25 minutes, or until toothpick inserted in center comes out clean.
Makes 60 muffins.
Number of Servings: 60
Recipe submitted by SparkPeople user COMPUTERLADY77.