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.
Like this:
Like Loading...
Filed under: Zucchini Pineapple Muffins Tagged: | baking, Breakfast, brunch, cooking, dessert, dinner, easy recipes, Entertaining, food, nuts, Pineapple, Raisins, recipes, southern lady, vegetables, zucchini
Easy Chocolate Beignets
</a
muffins, what a great idea!. I was looking for something quick & easy to cook for a meeting I got on the 20th of August….This is what I’m gonna try on my friends, Thanks a bunch Judy!
I definitly will try this, sound YUMMY
When do we add the butter?
Hi Lillian, Sorry about that. Add the butter along with the other wet ingredients. I added it to the recipe. Thanks for bringing that to my attention. Enjoy.
Oh my goodness – I made a double batch tonight to take to work and my co-workers are going to LOVE these – I added a cup of white chips and subbed apple pie spice for the allspice and nutmeg because that was what I had in the pantry – the muffins were moist with delicate flavors…you really must try these. I got 36 muffins from a double batch – and I know there won’t be any leftovers! Thank you, Southern Lady – I will be following you for MORE delicious recipes!!!
Thank you Judy! I was just thinking the other day that seems like pineapple would be good in zucchini bread…I can’t wait to try these!
What is the nutritional info on these muffins I have type 2 diabetes need to k ow if I could eat these Patricia
Patricia, These muffins have a cup of sugar. I don’t think they would be good for a diabetic. You might try making them with splenda or some sugar substitute but I have never done them that way. There are places on the web where you can put in the ingredients and figure the nutritional value. This link might be helpful to you in the future.http://recipes.sparkpeople.com/recipe-calculator.asp