Prep 15 mins
Cook 25 mins
I've never counted how many muffins this makes, but it makes a lot! Recipe can easily be halved for a smaller quantity. These muffins keep very well in the freezer. While the recipe calls for 'chunk' pineapple, I prefer to buy the sliced rings and cut them to my own size preference, which is smaller then what is in the 'chunk' cans.
- Cream eggs, sugar and oil. Add zucchini, pineapple, and nuts then mix.
- In a separate bowl combine flour, baking soda, baking powder, nutmeg, cinnamon and salt. Mix well.
- Pour liquid mixture over dry ingredients and mix just until ingredients are combined.
- Bake at 350 degrees for approximately 25 minutes.