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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