Zucchini Pineapple Muffins
Nutritional Info
- Servings Per Recipe: 60
- Amount Per Serving
- Calories: 140.0
- Total Fat: 7.2 g
- Cholesterol: 21.3 mg
- Sodium: 199.1 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 0.6 g
- Protein: 1.8 g
View full nutritional breakdown of Zucchini Pineapple Muffins calories by ingredient
Introduction
Moist And Delicious! Moist And Delicious!Number of Servings: 60
Ingredients
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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
6 eggs
3.5 C Shredded Zucchini (about 3 medium)
1-20oz can Crushed Pineapple, drained
3 Tsp Vanilla Extract
Directions
Preheat Oven to 325 degrees F (165 degrees C) Grease & flour 5 muffin pans, or use paper liners to make 5 dozen.
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.
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.
Member Ratings For This Recipe
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FRAN1976
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TINAKARR
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GOAL142
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ZIMMERMV
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