Pineapple and Zucchini Muffins

    Pineapple and Zucchini Muffins

    10saves
    55min


    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!

    Ingredients
    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

    Directions
    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.

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