Zucchini Pineapple Muffins
- 1/2 c Egg Beaters
- 1/2 c Crushed pineapple in juice;
- -drain, reserve liq.
- 1/2 c Brown sugar; packed
- 1 c Zucchini; unpeeled, shredded
- 1 ts Vanilla
- 1 c Flour
- 1 c Wheat flour; whole-grain
- 1 ts Baking soda
- 1/2 ts Baking powder
- 1/2 ts Salt
- 1 ts Cinnamon
- 1/4 ts Nutmeg
- 1/4 c Walnuts; chopped
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
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
