Pineapple Zucchini Muffins Recipe

Ingredients
<br>- 4 1/2 cups all-purpose flour
<br>- 2 1/2 cups white sugar
<br>- 1 tablespoon baking powder
<br>- 1 tablespoon baking soda
<br>- 1 tablespoon ground cinnamon
<br>- 1 1/2 teaspoons salt
<br>- 2 cups vegetable oil
<br>- 6 eggs
<br>- 3 cups shredded zucchini
<br>- 1 (20 ounce) can crushed pineapple, drained
<br>- 3 teaspoons vanilla extract
<br><p></p>Directions
<br>step 1: Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.
<br>step 2: In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.
<br>step 3: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
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Ingredients
- 4 1/2 cups all-purpose flour
- 2 1/2 cups white sugar
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons salt
- 2 cups vegetable oil
- 6 eggs
- 3 cups shredded zucchini
- 1 (20 ounce) can crushed pineapple, drained
- 3 teaspoons vanilla extract

Directions
step 1: Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.
step 2: In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.
step 3: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

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