Spicy Pineapple Zucchini Muffins

Spicy Pineapple Zucchini Muffins
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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Spicy Pineapple Zucchini Muffins calories by ingredient


Introduction

Adapted from a recipe donated to "Best Recipes This Side of Heaven" by a parishioner of St Michael's Anglican Church, Kisbey Sask. Adapted from a recipe donated to "Best Recipes This Side of Heaven" by a parishioner of St Michael's Anglican Church, Kisbey Sask.
Number of Servings: 24

Ingredients

    Egg, fresh, 3 large
    Sunflower Oil, 1 cup
    Vanilla Extract, 2 tsp
    Zucchini, 2 cup, grated
    Flour, white, 3 cups
    Baking 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, packed
    2 cup Granulated Sugar
    1 cup, crushed Pineapple, canned well drained

Directions

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.