Pineapple courgette muffins

Pineapple courgette muffins


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


Serves: 48 

  • 450g plain flour
  • 400g caster sugar
  • 1 tablespoon baking powder
  • 1 tablespoon bicarbonate of soda
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons salt
  • 475ml vegetable oil
  • 6 eggs
  • 375g grated courgette
  • 565g crushed pineapple, drained
  • 3 teaspoons vanilla extract

Prep:30min  ›  Cook:25min  ›  Ready in:55min 

  1. Preheat oven to 170 C / Gas 3. Grease and flour 4 muffin trays, or use paper cases.
  2. In a large bowl, combine flour, sugar, baking powder, bicarbonate of soda, cinnamon and salt. Make a well in the centre and pour in the oil, eggs, courgette, pineapple and vanilla. Mix until smooth. Fill muffin cases 3/4 full.
  3. Bake in the preheated oven for 20 to 25 minutes, or until a skewer inserted into the centre comes out clean.

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