PINEAPPLE ZUCCHINI MUFFINS

prep time:: 45 min
total time:: 1.75 hr to 2 1/4 hours

Makes 1 dozen muffins

I love my Zucchini Bread recipe but this one comes in as a close second. Thus, this fabulous recipe has now become my favorite choice for muffins! It can, however, be baked into loaves for bread-just make sure to adjust the cooking time.

ingredients

3 Eggs
1 Cup Corn Oil
2 Cups (+) Sugar
2 Teaspoons Vanilla
2 Tablespoons Honey
2 Cups Shredded Zucchini.(Heaping Cups without seeds)
1 20 ounce can of Crushed Pineapple
(Drained well)
3 Cups Flour
3 Tbs. Flour for dusting pans and/or adjusting moisture content of batter)
Juice of 1 Whole Lemon
Grated Rind of 1/2 Lemon
(or 1 Tbsp. Dry grated Orange Peel
plus 2 Tablespoons of Lemon juice.)
2 Teaspoons Baking Soda
1 Teaspoon salt
1/2 Teaspoon Baking Powder
1 1/2 Teaspoons ground Cinnamon
3/4 Teaspoons grated Nutmeg
1 1/2 Cup coarsely chopped Walnuts
1 heaping Cup Raisins (Optional)
Solid Shortening for preparing pans if necessary.

directions

PREPARE OVEN AND PANS:

1
Preheat oven to 350°
2
Line large muffin pans with paper cups or grease and flour. You may also prepare and make using 2 standard loaf pans or 6 mini loaf pans.

MIX BATTER TOGETHER:

1
In a large mixing bowl, beat Eggs, Oil, Sugar and Vanilla together until fully combined and batter begins to thicken.
2
Stir in Honey, Zucchini, Pineapple, Flour, Lemon juice, Lemon Rind, Baking Soda, Salt, Baking Powder, Cinnamon and Nutmeg.
3
If batter is too thin add extra flour.
4
Additional sugar may be added by Tablespoons to adjust desired sweetness of batter.
5
Add walnuts and stir until well combined.
6
If Raisins are desired, coat them with a small amount of flour before adding them to the batter. This will prevent them from falling to the bottom of the muffins and they will then float within the batter.
7
Pour into prepared pans.

BAKING INSTRUCTIONS:

1
Bake muffins for 45 minutes to 1 hour.
2
Bake loaves for 1 to 1 1/4 hours.
3
Bake mini loaves for 45 minutes to 1 hour.
4
Muffins or loaves are done when a toothpick inserted into the center comes out clean.
5
Allow loaves to cool for 10 to 15 minutes.
6
Remove from pans and place into plastic bags while still warm to preserve moisture.
7
Muffins and loaves may be kept frozen for up to 4 months.

notes

This recipe makes scrumptious and filling breakfast treats. Although I usually make muffins it also makes wonderful loaves of bread as well. Double this recipe and freeze the muffins for up to several months so you can enjoy them whenever you like!

Source: Cheryle Stevens