Pineapple and Zucchini Muffins
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
- 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.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(148)
Reviews in English (119)
Big hit over here! I cut the oil to 1 cup and subbed the eggs with bananas (mashed with baking powder = common sub) because my little guy is allergic to eggs. Which by the way he has eaten 1 muffin everyday for the past 3 days. Nice & moist and good for breakfast. Great recipe Frost, thanks! - 24 Sep 2003 (Review from Allrecipes USA and Canada)
I changed this recipe a lot but it turned out really well. I only did a half batch and cut the oil to 1/2 cup and also cut down the sugar a bit. I substituted half of the flour for whole-wheat and used carrot instead of zucchini. I forgot to cut the pineapple in half so added the entire can with the juice. I found the muffins to be a bit too sweet but everyone in my house loved them! - 27 Jun 2005 (Review from Allrecipes USA and Canada)
These muffins are delicious, and when the garden produces more zucchini than you can possible use, it's a great way to use it up. However, very high fat. Does anyone have a formula for cutting the oil? Use 1/2 cup applesauce to replace 1/4 cup oil?? Oil actually saturated some of the paper muffin liners. But delicious. - 19 Jul 2002 (Review from Allrecipes USA and Canada)