Zucchini pineapple muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Egg Beaters |
| ½ | cup | Crushed pineapple in juice; drain, reserve liq. |
| ½ | cup | Brown sugar; packed |
| 1 | cup | Zucchini; unpeeled, shredded |
| 1 | teaspoon | Vanilla |
| 1 | cup | Flour |
| 1 | cup | Wheat flour; whole-grain |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Nutmeg |
| ¼ | cup | Walnuts; chopped |
Directions
Add sugar to Eggbeaters. Stir in zucchini, pineapple and vanilla. Measure remaining ingredients in another bowl. Stir to distribute - add to wet ingredients and stir to moisten. Add enough reserved pineapple liquid to attain batter consistency (drops in blobs from s poon). Pour into muffins cups in 12 cup tin. Bake at 400F for about 24 minutes until they pass the toothpick test. Cool for 1 minute then turn onto rack to further cool.
NOTES : Nuts may be sprinkled on top instead of mixing into the batter.
Recipe by: Tim Champney (revised by Annice) Posted to JEWISH-FOOD digest Volume 98 #009 by Annice Grinberg <VSANNICE@...> on Jan 06, 98
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