Zucchini pineapple muffins
Preheat oven to 325.
Grease 12 muffin pan or use paper liners.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth.
Fill muffin cups 2/3 to 3/4 full.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (160g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 440 | ||
Calories from Fat: 336 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.3g | 50 % | |
Saturated Fat 15.8g | 79 % | |
Monounsaturated Fat 14.7g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 62.6mg | 19 % | |
Sodium 6319.4mg | 218 % | |
Potassium 163.7mg | 4 % | |
Total Carbohydrate 23.3g | 7 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 22g | ||
Protein 4.2g | 6 % | |
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: 440
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