Zucchini Pineapple Muffins Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Egg Beaters,
1/2 cup: Crushed pineapple in juice, drain, reserve liq.
1/2 cup: Brown sugar, packed
1 cup: Zucchini, unpeeled, shredded
1 tsp: Vanilla,
1 cup: Flour,
1 cup: Wheat flour, whole-grain
1 tsp: Baking soda,
1/2 tsp: Baking powder,
1/2 tsp: Salt,
1 tsp: Cinnamon,
1/4 tsp: Nutmeg,
1/4 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
on Jan 06, 98
Source from luhu.jp
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
Source from luhu.jp