These are deliciously moist muffins that'll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer for later, which usually isn't very long! My entire family just loves them!
Makes: 48 muffins
4 1/2 cups (565g) plain flour
2 1/2 cups (550g) white sugar
1 tablespoon (15g) baking powder
1 tablespoon (15g) bicarb soda
1 tablespoon ground cinnamon
1 1/2 (15g) teaspoons salt
2 cups (500ml) vegetable oil
3 cups grated zucchini
1 (450g) tin crushed pineapple, drained
3 teaspoons (15ml) vanilla essence
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Preheat oven to 165 degrees C. Grease and flour 4 muffin tins, or use patty cups.
In a large bowl, combine flour, sugar, baking powder, bicarb soda, cinnamon and salt. Make a well in the centre and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the centre comes out clean.