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More Yummy Muffins

By Jess
This is another fantastic recipe my mother came across. She told me that she doubles the recipe and makes 24, but I got 24 just perfectly out of a single batch. You be the judge! They sure are tasty, no matter what size they are, so go ahead -- risk making 48!

Carrot Zucchini Pineapple Muffins
3 eggs
1 1/2 c. sugar
3/4 c. oil
2 tsp. vanilla
2 1/4 c. flour
2 tsp. soda
1 tsp. cinnamon
1 tsp. salt
14 oz. crushed pineapple
1 c. walnuts
1 c. raisins
1 c. coconut, shredded
1 c. carrots, shredded
1 c. zucchini, shredded

Blend and bake 25 minutes at 350 degrees.

I rearranged the ingredients to what I think is a more sensible order. I am surprised by how little I can taste of the pineapple. I was feeling adventuresome yesterday, and so substituted 1 Tbs. milled flax seed and 3 Tbs. water for one egg, and used 1/2 cup of drained applesauce in place of 1/2 c. oil. I am generally pleased with the results. Paul says they're fantastic.
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Anonymous said…
I made these muffins today and they are delicious! The only problem was that although it does not say so anywhere, I'm thinking I was supposed to drain the pineapple and not include the juice. They still turned out, but as soon as I added the pineapple with juice the soda started fizzing like crazy and the batter was not really as thick as it should be.

I substituted 1/2 cup unsweetened applesauce for 1/2 cup oil, decreased the sugar by 1/4 cup, decreased the salt by 1/4 tsp, used 1 cup of whole wheat flour, used craisins instead of raisins, and skipped the nuts.

Thanks for the recipe!
4:12 PM
Anonymous said…
I forgot to say that a single batch of the muffins made a total of 15 regular muffins and 24 mini muffins.
4:29 PM
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