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Pineapple Zucchini Muffins

While that might sound downright healthy, I love these muffins! And I’m not exactly a huge squash or pineapple fan. The recipe as follows makes 10-12 muffins depending on size, I usually double the recipe.

Ingredients:

• 1 egg
• 2/3 cup sugar
• 1/3 cup oil
• 2/3 cup grated zucchini
• 1/3 cup crushed, drained pineapple
• 1 cup flour
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 1/4 tsp. cinnamon
• 1/4 tsp. all spice
• 1/4 tsp. baking soda

Preheat oven to 350 degrees. Beat eggs until light and foamy. Add sugar, oil, vanilla, well drained pineapple, and zucchini. Mix lightly but well. In another bowl, mix flour, salt, baking powder, baking soda, and spices. If you do not have allspice just double up the cinnamon. Add flour mixture to zucchini mixture and stir well.

Grease and flour your muffin tins OR line with muffin liners. Pour batter in about 3/4 full, a bit less or more for larger or smaller muffins. Bake at 350 for about 20 minutes, or until toothpick comes out clean. These are moist muffins, so don’t overcook them as long as the toothpick comes out clean and the tops bounce back after tapping them. Allow to cool before serving or storing.

(Source: sweetlab)

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