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Monday Morning in the Kitchen: Pineapple Zucchini Muffins

Remember this post about canning "pineapple" from zucchini?  Well, I really need to use all those jars before this year's zucchini starts producing.  Today, I decided to make muffins. 


In case any of you need to use up bottled zucchini, here's the recipe:

"Pineapple" Zucchini Muffins

Preheat oven to 400 degrees.  In a large bowl, combine:  2-1/2 cups flour, 1 T non-instant milk powder, 2 T brown sugar (you might want to increase this for a sweeter muffin), 1 T baking powder, 1/2 t salt, 1 t cinnamon, and 1/2 c. chopped walnuts.  In another bowl, combine:  1 pint "pineapple" zucchini, 1/4 c. vegetable oil, 1 egg, and 1/2 c. water. 


(If you prefer, you can use 1/2 cup milk rather than the powdered milk and water.)

Add the wet ingredients to the dry ingredients, and stir to combine.  Either grease muffin tins, or use paper liners.  Fill muffin tins 3/4 way full, and bake for 18 minutes.  Makes 15 muffins.

Thankful thought:  Thanks for the smell of freshly-baked muffins!

Comments

  1. I don't have any pineapple zucchini, a rather specialized ingredient you must admit, so I'm thinking straight up crushed pineapple will fill the bill. I'll try and let you know.

    ReplyDelete
    Replies
    1. I'm all for making substitutions in recipes. I bet crushed pineapple will work just fine!

      Delete
  2. Yummmmm, that sounds very tasty.

    ReplyDelete

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