Free Recipe Zucchini Pineapple Muffins
Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Ingredients for Zucchini Pineapple Muffins Recipe
1/2 c Egg Beaters
1/2 c Crushed pineapple in juice;
-drain, reserve liq.
1/2 c Brown sugar; packed
1 c Zucchini; unpeeled, shredded
1 ts Vanilla
1 c Flour
1 c Wheat flour; whole-grain
1 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
1 ts Cinnamon
1/4 ts Nutmeg
1/4 c Walnuts; chopped
Zucchini Pineapple Muffins Preparation
Add sugar to Eggbeaters. Stir in zucchini, pineapple and vanilla. Measure remaining ingredients in another bowl. Stir to distribute – add to wet ingredients and stir to moisten. Add enough reserved pineapple liquid to attain batter consistency (drops in blobs from s poon). Pour into muffins cups in 12 cup tin. Bake at 400F for about 24 minutes until they pass the toothpick test. Cool for 1 minute then turn onto rack to further cool. NOTES : Nuts may be sprinkled on top instead of mixing into the batter. Recipe by: Tim Champney (revised by Annice) Posted to JEWISH-FOOD digest Volume 98 #009 by Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Jan 06, 98
Cooking Temperature:
Recipe Serves: 12
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