Zucchini Pineapple Muffins
Verdict=yum
Ingredients
| 3 |
|
|
Eggs |
| 1 cup |
250 ml |
|
Brown Sugar |
| 0.5 cup |
125 ml |
|
White Sugar |
| 1 cup |
250 ml |
|
Oil |
| 1 tsp |
5 ml |
|
Vanilla |
| 1 tin |
|
|
Crushed Pineapple |
| 1.5 cup |
375 ml |
|
Grated Zucchini |
| 1 cup |
250 ml |
|
Whole Wheat Flour |
| 2 cup |
500 ml |
|
White Flour |
| 1 tsp |
5 ml |
|
Salt |
| 1 tsp |
5 ml |
|
Baking soda |
| 1.5 tsp |
7 ml |
|
Cinnamon |
|
|
| |
1. Mix the eggs, sugars, oil and vanilla with egg beaters until smooth.
2. Add the grated zucchini and the crushed pineapple to the mixture and stir in gently.
3. Sift the white flour, salt, baking soda, and cinnamon together in a separate bowl. Stir in the whole wheat flour and combine with the wet mixture.
4. Pour batter into greased muffin tins or loaf pan and bake in a preheated 350*F oven for 20-25 minutes.
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