The addition of the pineapple along with the zucchini make these muffins a great breakfast treat. The allspice and nutmeg add a wonderful taste that makes you want to enjoy these muffins with coffee in the mornings.2 cups all-purpose flour 1 cup white sugar 2 teaspoons baking powder 1 teaspoon allspice 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 cup butter or margarine or 2 sticks or 16 tablespoons, melted 2 eggs 1 1/2 cups grated zucchini 1 (8 ounce) can crushed pineapple, drained 2 teaspoons vanilla extract 1 cup raisins or nuts, optional Mix flour, sugar, baking powder, allspice, nutmeg and salt in a large bowl with a whisk. Add eggs, butter, pineapple, zucchini and vanilla and mix well with a spoon. Fold in nuts or raisins. Spray muffin tins and fill 3/4 full with muffin mixture. Bake in preheated 350 degree oven 35 to 40 minutes until brown on top. (Note: I used a large size muffin tins for large muffins and got 8 muffins. You will get 12 to 16 using the smaller tins depending on how full you fill them.) This is a spicy and moist muffin. Enjoy! Click to follow The Southern Lady Cooks on Facebook.
Filed under: Zucchini Pineapple Muffins Tagged: | baking, Breakfast, brunch, cooking, dessert, dinner, easy recipes, Entertaining, food, National Zucchini Day, nuts, Pineapple, Raisins, recipes, southern lady, vegetables, zucchini