Combine the flour, sugar, baking powder, baking soda and salt. In another bowl, mix the eggs, oil and extracts. Stir into dry ingredients. Add zucchini, pineapple and walnuts. Grease and flour the bottom of the pan and line with waxed paper (or use cupcake papers in a muffin tin). Add mixture to pan and bake at 350 for 45 - 55 minutes or until a toothpick comes clean. Cool for 10 minutes before removing from pan.
This recipe will fill three 8x4" pans or about 24 muffins.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (110g)|
|Recipe Makes: 24|
|Calories from Fat: 160 (44%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 70.5mg||22 %|
|Sodium 110.2mg||4 %|
|Potassium 118.1mg||3 %|
|Total Carbohydrate 47g||14 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 45.8g|
|Protein 5.3g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 363
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