Pineapple courgette muffins

    (141)
    55 min

    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!


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    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (141)

    Reviews in English (114)

    by
    64

    Big hit over here! I cut the oil to 1 cup and subbed the eggs with bananas (mashed with baking powder = common sub) because my little guy is allergic to eggs. Which by the way he has eaten 1 muffin everyday for the past 3 days. Nice & moist and good for breakfast. Great recipe Frost, thanks!  -  24 Sep 2003  (Review from Allrecipes US | Canada)

    by
    42

    I changed this recipe a lot but it turned out really well. I only did a half batch and cut the oil to 1/2 cup and also cut down the sugar a bit. I substituted half of the flour for whole-wheat and used carrot instead of zucchini. I forgot to cut the pineapple in half so added the entire can with the juice. I found the muffins to be a bit too sweet but everyone in my house loved them!  -  27 Jun 2005  (Review from Allrecipes US | Canada)

    by
    34

    These muffins are delicious, and when the garden produces more zucchini than you can possible use, it's a great way to use it up. However, very high fat. Does anyone have a formula for cutting the oil? Use 1/2 cup applesauce to replace 1/4 cup oil?? Oil actually saturated some of the paper muffin liners. But delicious.  -  19 Jul 2002  (Review from Allrecipes US | Canada)

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