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.
Musings from Muncie