Zucchini, Pineapple, & Walnut Muffins
Zucchini, Pineapple, and Walnut Muffins recipe
Yield
24 servingsPrep
25 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
cinnamon
ground |
|
| 3 | large |
eggs
|
|
| 1 ½ | cups |
sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | cup |
vegetable oil
|
|
| 3 | cups |
zucchini
grated |
|
| 1 | cup |
pineapple, canned, crushed
drained |
* |
| 1 | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
cinnamon
ground |
|
| 3 | large |
eggs
|
|
| 355 | ml |
sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
vegetable oil
|
|
| 7.1E+2 | ml |
zucchini
grated |
|
| 237 | ml |
pineapple, canned, crushed
drained |
* |
| 237 | 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.
