ZUCCHINI PINEAPPLE MUFFINS

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Zucchini pineapple muffins are good slathered with butter at any meal.

Zucchini Pineapple Muffins - The Southern Lady Cooks

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. Serve these zucchini pineapple muffins to friends when you need to use up your zucchini.

Zucchini pineapple muffins are great for using up all that zucchini you have in the garden.

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!

 
Zucchini Pineapple Muffins
 

Zucchini Pineapple Muffins

These delicious muffins are the perfect way to use up your summer zucchini. Easy to make and always delicious!
Prep Time14 mins
Cook Time40 mins
Total Time54 mins
Course: bread
Cuisine: American, southern
Keyword: zucchini muffins
Servings: 12 muffins
Author: The Southern Lady Cooks

Ingredients

  • 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 ounccan crushed pineapple drained
  • 2 teaspoons vanilla extract
  • 1 cup raisins or nuts optional

Instructions

  • 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.)

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