| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Muffins |
12 |
Servings |
INGREDIENTS
| 3 |
c |
All-Purpose Flour |
| 1 |
ts |
Baking Powder |
| 1 |
ts |
Baking Soda |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Ground Cinnamon |
| 3 |
|
Eggs |
| 1 1/2 |
c |
Sugar |
| 2 |
ts |
Vanilla |
| 1 |
c |
Oil |
| 3 |
c |
Zucchini — grated |
| 1 |
c |
Crushed Pineapple — |
|
|
Drained |
| 1 |
c |
Walnuts — chopped |
INSTRUCTIONS
Preheat oven to 350°. Line 2 regular-size muffin trays with baking cups. In
a large bowl, mix flour, baking powder, soda, salt, and cinnamon; set
aside. In another large bowl, beat together eggs, sugar, vanilla, and oil.
Add zucchini, and mix well. Add flour mixture, and blend. Stir in pineapple
and walnuts. Pour batter in equal parts into muffin cups. Bake about 20
minutes, or until toothpick inserted into center of muffin comes out clean.
Source: Seventeen Magazine, October 1993
Recipe By :
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