Spicy Pineapple Zucchini Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Egg, fresh, 3 large Sunflower Oil, 1 cupVanilla Extract, 2 tsp Zucchini, 2 cup, gratedFlour, white, 3 cupsBaking Soda, 2.5 tsp Baking Powder, 0.5 tsp Salt, 1 tsp Cinnamon, ground, 1.5 tsp Nutmeg, ground, 0.75 tsp Raisins, 1 cup, packed2 cup Granulated Sugar 1 cup, crushed Pineapple, canned well drained
Makes 24 muffins, 1 muffin = 1 serving
Recipe may be divided to make fewer muffins.
Preheat oven to 375 degrees F
With mixer, beat eggs to blend. Add oil, sugar and vanilla. Beat until thick. With a spoon, stir in zucchini, and pineapple. Combine flour, baking soda salt, baking powder, spices - whisk together. Stir gently into egg and oil mixture until just moistened. Add raisins. Spray muffin tin with nonstick spray or line with cupcake liners. Fill pan 3/4 full. Bake 20 minutes. Put on wire racks to cool.
Number of Servings: 24
Recipe submitted by SparkPeople user MMEQUEEN.
Number of Servings: 24
Recipe submitted by SparkPeople user MMEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 241.4
- Total Fat: 9.9 g
- Cholesterol: 23.3 mg
- Sodium: 248.9 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 1.1 g
- Protein: 2.8 g
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