Easiest Way to Make Savoury Muffins Bacon Cheese Zucchini

Pineapple Zucchini Muffins

When muffins are mentioned, we tend to think about fluffy, sweet, individual portion cakes, however these savory muffins are just as delicious and can be eaten for breakfast.

Recipe Summary Pineapple Zucchini Muffins

These are deliciously moist muffins that that'll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn't very long! My entire family just loves them!

Ingredients | Savoury Muffins Bacon Cheese Zucchini

4 ½ cups all-purpose flour

2 ½ cups white sugar

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon ground cinnamon

1 ½ teaspoons salt

2 cups vegetable oil

6 eggs

3 cups shredded zucchini

1 (20 ounce) can crushed pineapple, drained

3 teaspoons vanilla extract

Directions

Preheat oven to 325 degrees F (165 degrees C). 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.

Info | Savoury Muffins Bacon Cheese Zucchini

prep: 30 mins cook: 25 mins total: 55 mins Servings: 48 Yield: 4 dozen

TAG : Pineapple Zucchini Muffins

Bread, Quick Bread Recipes, Zucchini Bread Recipes,