Pineapple Zucchini Muffins
Makes: 4 dozen
Ingredients:
4-1/2 cups all-purpose flour
2-1/2 cups white sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 1/2 teaspoons salt
2 cups vegetable oil
6 eggs
3 cups shredded zucchini (OR CARROTS)
1 (20 ounce) can crushed pineapple, drained
3 teaspoons vanilla extract
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
B-man 