Pineapple and Zucchini Muffins

    Pineapple and Zucchini Muffins


    120 people made this

    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
    • 6 eggs
    • 3 cups grated zucchini
    • 1 (450g) tin crushed pineapple, drained
    • 3 teaspoons (15ml) vanilla essence

    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Preheat oven to 165 degrees C. Grease and flour 4 muffin tins, or use patty cups.
    2. 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.
    3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the centre comes out clean.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate