ZUCCHINI-PINEAPPLE MUFFINS

3 cups all purpose flour

1 tbsp baking powder

1 tbsp baking soda

1 tsp salt

1 tbsp ground cinnamon

3 large eggs

1 1/2 cups sugar

2 tsp vanilla extract

1 cup canola oil

3 cups grated zucchini

1 cup crushed pineapple that's been drained

1 cup chopped walnuts, optional

Preheat oven to 350 degrees.

Line muffin cups with paper liners or spray cups with nonstick cooking spray; set aside.

In a bowl mix the flour, baking powder, baking soda, salt, and cinnamon together; set aside.

In a mixing bowl, beat the eggs, sugar, vanilla, and oil together well. Add the zucchini and mix well. Add the flour mixture to the zucchini mixture and stir until smooth. Stir in the pineapple and the walnuts, if using. Pour batter evenly into the prepared muffin cups. Bake at 350 degrees for about 20 minutes until a wooden toothpick inserted in the center comes out clean.

 

This is a file photo.