Zucchini, Carrot and Pineapple Muffins


I made these muffins for my father-in-law Marty who turnes 91 today.  I wanted to pack them full with all sorts of healthy ingredients to keep him active and energetic so this is what I came up with.  It's true, healthy can be tasty!

ZUCCHINI, CARROT AND PINEAPPLE MUFFINS     {PRINT THIS RECIPE}
Yield: 48 muffins

4 cups shredded zucchini
2 cups shredded carrots
1 cup fresh blueberries
1 cup chopped fresh pineapple
4 1/2 cups all purpose flour
1 cup sugar
1 cup brown sugar (light or dark)
2 teaspoons salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon ground cardamom
1/4 teaspoon fresh grated nutmeg
1 tablespoon ground cinnamon
1 1/2 cups chopped walnuts
3/4  cup unsalted butter, melted
1 1/4 cup milk
2 eggs, lightly beaten

-Preheat your oven to 350 degrees.
-Prepare your shredded vegetables and gently toss them with your pineapple and blueberries. Set aside.
(I used my food processor to shred my zucchini and carrots but you can also use a box grater.)
-In a large bowl, combine the following dry ingredients and whisk to combine: Flour, sugar, brown sugar, salt, baking soda, baking powder, cardamom, nutmeg, cinnamon.
-To the dry ingredients, add the following wet ingredients and stir until just moistened: butter, milk and eggs
-Add in the shredded veggies and fruit to the mixture and carefully stir until just combined.
-Spoon the batter into prepared muffin cups that have been lightly sprayed with non stick cooking spray.
-Bake in your preheated oven for 15 minutes and then rotate the pans and continue baking for an additional 15-17 minutes until they're a light golden brown.
-Remove from the tins to cool on a rack and continue along with the remaining muffin batter.
-Yield will be 48 muffins.


Now please excuse me while I chew as I take the following pictures:

Zucchini, Carrot and Pineapple Muffin Recipe





Happy Birthday dad! I hope you enjoy your muffins and I can make you something just as good next year when you turn 92 :)

With love,

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