My mom is visiting from Oregon and although it's her vacation she usually offers to cook or bake me a few of my favorites while she is here. Often I choose her chocolate chip or raisin bran cookies, both more than crave-worthy, but this time I was really craving muffins, her Zucchini-Pineapple Muffins in particular. They are always moist and the zucchini and pineapple pair really well together.
She has been making these for many years, so long ago that she isn't exactly sure of the names of the two sources of this recipe that she combined and has adapted over time, (one recipe is from an old cookbook and the other recipe was clipped from a newspaper). You can make it into loaves instead of muffins, but muffins (mini muffins in particular), are always more fun and they also freeze well to pull out as needed for easy breakfasts and snacks.
by Mom (Betty)
Beat together until foamy:
4 & 1/2 eggs
1 & 1/2 cups canola oil
3 cups sugar
1 Tbsp vanilla
3 cups shredded zucchini
12 oz can crushed pineapple, drained
Add or mix in until combined:
4 & 3/4 cup flour
3 tsp baking soda
1/2 tsp baking powder
1 & 1/2 tsp salt
2 & 1/4 tsp cinnamon
1/2 tsp nutmeg
Grease and flour 2 large loaf pans & 4 small loaf pans or line 3 dozen muffin pans and 4 dozen mini muffin pans.
Bake at 350 degrees:
- large loaf pans 45-50 minutes
- small loaf pans 35-40 minutes
- large muffin pans: 15-20 minutes
- mini muffin pans 11-12 minutes
Notes/Results: Baked with love by mom and really delicious--the kiss of cinnamon compliments the zucchini and pineapple so well. These are great with a cup of tea in the morning but are sweet enough to enjoy as an afternoon treat. Are they the healthiest muffin out there? Not really, but they are so good you won't care--and they do help get some fruit and veggies into your day. ;-) A definite keeper recipe from childhood.
What family recipes do you crave?