Taste Tested Tuesday: Pineapple Muffins
Posted by AndreaLately, I’ve been trying to vary the snacks Sweet Pea and Sugar Plum eat throughout the day. Though there’s nothing terribly wrong with Goldfish, pretzel sticks, or animal crackers, I prefer to make homemade snacks for them so I know exactly what they’re eating.
I’ve recently started searching for muffin recipes because muffins are a kid friendly snack that can be prepared using a variety of healthy ingredients. Last week I discovered a wonderful recipe for pineapple zucchini muffins and prepared them for the girls. The recipe seemed like a potential winner because it featured pineapple, one of the girls’ favorite fruits, and because it contained a vegetable (and a green one at that!) I could sneak in.
The girls love these muffins. Cinnamon and vanilla add a wonderful flavor and the muffins are incredibly moist thanks to generous amounts of crushed pineapple and a full cup of vegetable oil. Best of all, the zucchini is so finely grated, it’s difficult for my picky little eaters to tell that it’s there.
Though I serve the muffins for snack, they’re just as yummy at breakfast or lunch!
Pineapple Zucchini Muffins
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
1 cup vegetable oil
6 eggs
3 cups shredded zucchini
1 (20 ounce) can crushed pineapple, drained
3 teaspoons vanilla extract
Preheat oven to 325 degrees. 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.
These sound delightful! Are you on blogging break? :~D
i’ve been missing you. ?