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Zucchini Muffins (Large Batch)

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“I've never counted how many muffins this makes, but it makes a lot! Recipe can easily be halved for a smaller quantity. These muffins keep very well in the freezer. While the recipe calls for 'chunk' pineapple, I prefer to buy the sliced rings and cut them to my own size preference, which is smaller then what is in the 'chunk' cans.”
READY IN:
40mins
YIELD:
1 large batch
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream eggs, sugar and oil. Add zucchini, pineapple, and nuts then mix.
  2. In a separate bowl combine flour, baking soda, baking powder, nutmeg, cinnamon and salt. Mix well.
  3. Pour liquid mixture over dry ingredients and mix just until ingredients are combined.
  4. Bake at 350 degrees for approximately 25 minutes.

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