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Zucchini, Pineapple, & Walnut Muffins

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Submitted by Kathykcm

Zucchini, Pineapple, and Walnut Muffins recipe

YIELD

24 servings

PREP

25 min

COOK

20 min

READY

45 min

Ingredients

3 7.1E+2
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
1 15
TABLESPOON ML CINNAMON
ground
3 3
LARGE LARGE EGGS
1 ½ 355
CUPS ML SUGAR
2 1E+1
TEASPOONS ML VANILLA EXTRACT
1 237
CUP ML VEGETABLE OIL
3 7.1E+2
CUPS ML ZUCCHINI
grated
1 237
CUP ML PINEAPPLE, CANNED, CRUSHED
drained *
1 237
CUP ML WALNUTS
chopped

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

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 230 51% 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?
 
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