Brunch

Spicy Pineapple Zucchini Muffins is for Breakfast, Snack.

Spicy Pineapple Zucchini Muffins takes 15 minutes to prepare.

Spicy Pineapple Zucchini Muffins takes 20 minutes to cook.

Spicy Pineapple Zucchini Muffins makes 24 servings.

The ingredients for Spicy Pineapple Zucchini Muffins are:

Egg, fresh, 3 large
Sunflower Oil, 1 cup
Vanilla Extract, 2 tsp
Zucchini, 2 cup, grated
Flour, white, 3 cups
Baking Soda, 2.5 tsp
Baking Powder, 0.5 tsp
Salt, 1 tsp
Cinnamon, ground, 1.5 tsp
Nutmeg, ground, 0.75 tsp
Raisins, 1 cup, packed
2 cup Granulated Sugar
1 cup, crushed Pineapple, canned well drained

Here is how you make Spicy Pineapple Zucchini Muffins:

Makes 24 muffins, 1 muffin = 1 serving Recipe may be divided to make fewer muffins. Preheat oven to 375 degrees F With mixer, beat eggs to blend. Add oil, sugar and vanilla. Beat until thick. With a spoon, stir in zucchini, and pineapple. Combine flour, baking soda salt, baking powder, spices - whisk together. Stir gently into egg and oil mixture until just moistened. Add raisins. Spray muffin tin with nonstick spray or line with cupcake liners. Fill pan 3/4 full. Bake 20 minutes. Put on wire racks to cool.Number of Servings: 24Recipe submitted by SparkPeople user MMEQUEEN.

The nutritional information for Spicy Pineapple Zucchini Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 241.4

• Total Fat: 9.9 g
• Cholesterol: 23.3 mg
• Sodium: 248.9 mg
• Total Carbs: 36.7 g
• Dietary Fiber: 1.1 g
• Protein: 2.8 g