Search
by Ingredient

Zucchini, Pineapple, & Walnut Muffins

StarStarStarStarHalf star

Your rating

Recipe

Zucchini, Pineapple, and Walnut Muffins recipe

 

Yield

24 servings

Prep

25 min

Cook

20 min

Ready

45 min

Ingredients

Amount Measure Ingredient Features
3 cups all-purpose flour
Camera
1 teaspoon baking powder
Camera
1 teaspoon baking soda
Camera
½ teaspoon salt
Camera
1 tablespoon cinnamon
ground
Camera
3 large eggs
Camera
1 ½ cups sugar
Camera
2 teaspoons vanilla extract
Camera
1 cup vegetable oil
Camera
3 cups zucchini
grated
Camera
1 cup pineapple, canned, crushed
drained
*
1 cup walnuts
chopped
Camera

Ingredients

Amount Measure Ingredient Features
7.1E+2 ml all-purpose flour
Camera
5 ml baking powder
Camera
5 ml baking soda
Camera
2.5 ml salt
Camera
15 ml cinnamon
ground
Camera
3 large eggs
Camera
355 ml sugar
Camera
1E+1 ml vanilla extract
Camera
237 ml vegetable oil
Camera
7.1E+2 ml zucchini
grated
Camera
237 ml pineapple, canned, crushed
drained
*
237 ml walnuts
chopped
Camera

Directions

Preheat oven to 350℉ (180℃) F.

Line 2 regular-size muffin trays with baking cups. In a large bowl, mix flour, baking powder, soda, salt, and cinnamon; set aside.

In another large bowl, beat together eggs, sugar, vanilla, and oil.

Add zucchini, and mix well. Add flour mixture, and blend.

Stir in pineapple and walnuts.

Pour batter in equal parts into muffin cups.

Bake about 20 minutes, or until toothpick inserted into center of muffin comes out clean.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 23051% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 83mg 3%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 8g
Vitamin A 1% Vitamin C 5%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe