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Pineapple courgette muffins recipe

Pineapple courgette muffins recipe


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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Vegetable muffins
  • Courgette muffins

These are deliciously moist muffins that that'll disappear quickly! Use carrot or courgette, or both if you prefer. I make a batch of each, then put some in the freezer (in sealed food bags) for later, which usually isn't very long! My entire family just loves them!

Be the first to make this!

IngredientsServes: 48

  • 450g plain flour
  • 400g caster sugar
  • 1 tablespoon baking powder
  • 1 tablespoon bicarbonate of soda
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons salt
  • 475ml vegetable oil
  • 6 eggs
  • 375g grated courgette
  • 565g crushed pineapple, drained
  • 3 teaspoons vanilla extract

MethodPrep:30min ›Cook:25min ›Ready in:55min

  1. Preheat oven to 170 C / Gas 3. Grease and flour 4 muffin trays, or use paper cases.
  2. In a large bowl, combine flour, sugar, baking powder, bicarbonate of soda, cinnamon and salt. Make a well in the centre and pour in the oil, eggs, courgette, pineapple and vanilla. Mix until smooth. Fill muffin cases 3/4 full.
  3. Bake in the preheated oven for 20 to 25 minutes, or until a skewer inserted into the centre comes out clean.

Recently viewed

Reviews & ratingsAverage global rating:(146)

Reviews in English (119)

by I'm nuts too...

Big hit over here! I cut the oil to 1 cup and subbed the eggs with bananas (mashed with baking powder = common sub) because my little guy is allergic to eggs. Which by the way he has eaten 1 muffin everyday for the past 3 days. Nice & moist and good for breakfast. Great recipe Frost, thanks!-24 Sep 2003

by Heather Joy

I changed this recipe a lot but it turned out really well. I only did a half batch and cut the oil to 1/2 cup and also cut down the sugar a bit. I substituted half of the flour for whole-wheat and used carrot instead of zucchini. I forgot to cut the pineapple in half so added the entire can with the juice. I found the muffins to be a bit too sweet but everyone in my house loved them!-27 Jun 2005

by PAULAIQUILT

These muffins are delicious, and when the garden produces more zucchini than you can possible use, it's a great way to use it up. However, very high fat. Does anyone have a formula for cutting the oil? Use 1/2 cup applesauce to replace 1/4 cup oil?? Oil actually saturated some of the paper muffin liners. But delicious.-19 Jul 2002


Easy Moist Healthy Zucchini Muffins

The BEST easy Healthy Zucchini Muffins you&rsquoll ever make, naturally sweetened with maple syrup! These zucchini muffins are light, moist and fluffy with hints of cinnamon and nutmeg. They are my go to zucchini muffin recipe &ndash great to use up that summer zucchini and easy to freeze for later!


Zucchini, Carrot, and Pineapple Breakfast Muffins

That’s what happened when I decided to make zucchini muffins a few days ago.

First, I thought it would be fun to add carrots for extra color.

Carrots reminded me of carrot cake, and that opened the door nice and wide for pineapple.

In addition to pineapple, I sweetened the batter with bananas and fresh dates, and all of a sudden I had a wild and crazy and delicious combination.

The spices created a fabulous fragrance while they baked, and all the fruit kept the muffins really moist. Especially delightful for breakfast while warm, they made a lovely lunchbox addition, too.

Happily packed with two vegetables, three fruits, and whole grain flour, this recipe is also completely free of white sugar and white flour, as well as eggs, dairy products, and added oils.

ZUCCHINI, CARROT, AND PINEAPPLE BREAKFAST MUFFINS

1 1/2 cups white whole wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 bananas
10 fresh dates, pitted
2 tablespoons pure maple syrup
1/4 cup nondairy milk
1 1/2 teaspoons pure vanilla extract
3/4 cup shredded zucchini
3/4 cup shredded carrots
2/3 cup canned crushed pineapple, packed in pineapple juice, drained

Instructions

Preheat oven to 350 degrees. Line muffin pans with parchment paper liners.

In a large mixing bowl, whisk flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.

To a large food processor bowl, add bananas and pitted fresh dates, and process until smooth. Add maple syrup, milk, and vanilla, and process briefly to combine.

Add banana-date mixture to the dry ingredients, and mix until almost combined. Gently fold in zucchini, carrots, and pineapple.

Divide batter evenly into muffin cups, and bake 18 to 25 minutes, or until toothpick inserted in the center comes out clean.


Baby Muffin Recipes

While there isn&rsquot one &ldquomagic muffin recipe&rdquo that all kids love, there is no shortage of muffin options.

Each child has different taste preferences and nutritional needs, depending on their age, size, appetite and food allergies or sensitivities.

Therefore, I&rsquove gathered a variety of healthy breakfast muffins for kids (that can cater from your six-month-old to your five-year-old) that can help your little ones start their days off (and continue their days) with lots of energy and nutrients.

The best part about muffins is that they are easy to turn into baby muffin recipes, too! Just serve them in mini muffin tins.


  • The sugar can be omitted or reduced. It is not there for safety, it is there as flavouring device. The safety is coming from the acidification from the pineapple juice, and the processing times.
  • Instead of sugar, you could use a similar amount of Splenda, or OR 3 teaspoons liquid stevia.
  • If you are using sugar, you can safely reduce the amount of sugar you use. An article in the Colorado Springs Gazette says “…Ms Kendall [Ed: Dr Pat Kendall of Colorado State Extension, who has been involved with the recipe since its early days] pointed out the sugar in the recipes is used primarily for sweetening and not as a preservative. ‘Thus,’ she said, ‘the amount of sugar may be reduced or omitted, provided the recommended amount of lemon juice and pineapple juice is used.'” [1] Extra zucchini useful for mock pineapple. Colorado Springs Gazette Telegraph. 19 October 1980. page 4 HH.
  • Yes, you need to peel. (A) to reduce the microbial load going into the jar (B) those who haven’t, regardless, report that leaving the peel on causes the whole finished product to have an unpalatable grey appearance.
  • If short of liquid, top up with more pineapple juice zapped in microwave quickly to bring it to a boil. However, that shouldn’t be a problem, as the zucchini should release liquid during simmering.
  • Should you end up with a lot of leftover juice in the pot, enough to fill another jar, you could process that jar with just juice in it along with the zucchini filled jars, and use as a juice in baking, or as a drink flavouring, etc.
  • For those curious, the pH of pineapple juice is 3.3 to 3.6 [2] FDA. Approximate pH of Foods and Food Products. April 2007. Accessed March 2015 at https://foodscience.caes.uga.edu/extension/documents/FDAapproximatepHoffoodslacf-phs.pdf
  • 1 medium Zucchini = 150g / 5 oz — but then, everyone’s definition of “medium zucchini” varies it seems.
  • Pat Kendall of Colorado State gave some flavouring advice in 1980 which would still be safe now to follow if desired: “…if additional flavour is desired it may be added in the form of pineapple extract. Amounts from 1 ½ teaspoons to 2 tablespoons per 16 cups of zucchini may be used, depending on individual preference.” [3] Extra zucchini useful for mock pineapple.
  • Zucchini Pineapple. In: Andress, Elizabeth L. and Judy A. Harrison. So Easy to Preserve. University of Georgia Cooperative Extension. Bulletin 989. Sixth Edition. 2014. Page 55 . In: United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 2-23.

Ingredients

1 C (250 ml) flour
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) bicarbonate of soda
1 C (250 ml) sugar
½ C (125 ml) avocado oil
2 eggs
1 tsp (5 ml) vanilla extract
1 C (250 ml) grated courgettes
½ C (125 ml) desiccated coconut, toasted
¼ C (60 ml) crushed pineapple

Avocado Cream Cheese Icing
1 ripe avocado
a squeeze of fresh lemon juice
250 g cream cheese (or Philadelphia cream cheese)
3–4 Tbsp (45– 60 ml) icing sugar


Raspberry and pineapple muffins

From the kitchen of KARENWARD

200g plain flour
1/2 tsp bicarb of soda
2 tsp baking powder
75g caster sugar
pinch of salt
75g polyunsaturated marg, melted
100ml low fat pineapple yogurt
100ml skimmed milk
1 medium egg
200g fresh raspberries


Preheat oven to Gas6/200ºC. Line a muffin tin with 12 muffin cases. Combine all the dry ingredients in a bowl. In another bowl, mix the melted marg, egg, yogurt and milk together. Pour the wet ingredients onto the dry and combine very gently. Gently stir in the raspberries then quickly spoon into the muffin cases. Bake for 20 mins, until golden. Transfer to a wire rack to cool.



Notes
Will keep for 3 days in an airtight container (if they last that long)
Experiment with other fruits and flavoured yogurts.


Weight Watchers Zucchini Lemon Muffins

Sometimes there is just nothing better than a delicious baked treat. That is when you can turn to this healthier version of sweet and moist zucchini bread. These zucchini lemon muffins are the perfect treat for that sweet tooth that will not leave you feeling guilty.

With just enough sweetness and freshly shredded zucchini, these muffins provide a healthier version of classic zucchini bread. We love that the recipe calls for a hint of fresh lemon zest for flavor and double-acting baking powder to create a light and fluffy texture. We also love that the recipe has been adapted to bake muffins, which provides an easy single serving. No more tempting yourself with larger and larger pieces of the loaf.

This zucchini lemon muffin recipe appears in the Weight Watchers cookbook "Simply Light Cooking," which offers Weight Watchers participants a lower fat and healthier alternative to traditional baked goods. But you do not have to be following Weight Watchers or any sort of weight loss diet to enjoy these muffins.


Sesame Honey Ginger Pineapple Vegetarian Stir Fry

Healthy Caramelized Cashew Vegetarian Stir Fry – in your mouth in about 30 minutes! Sweet, tangy, ginger stir fried vegetables and pineapple with the sweet and nutty crunch of caramelized cashews – a super easy weeknight meal!

Every Friday night, we have a “leftover meal,” where we create a meal with whatever we have in a pantry/fridge. It such an awesome way to make sure we use up everything we have before making another grocery run. Funny thing is, those meals are most often my favorite.

Stir-frys are my favorite way to “clean out the fridge” when we have lots of leftover veggies because I almost always have the ingredients to make my favorite stir fry sauce.

It’s a super simple sauce and calls for ingredients that you most likely already have in your pantry too: vegetable broth, soy sauce, cooking sherry, honey, minced garlic, grated ginger (I buy the jarred kind and keep it in the fridge – same thing with garlic!), corn starch, and sesame oil.

This recipe is our favorite stir fry kicked up with fresh ginger, pineapple juice, toasted sesame seeds, and caramelized cashews.

There is so much going on in this stir fry. So much amazing flavor and colors. I’m obsessed.

We start out with the caramelized cashews, which is basically cashews sauteed in a little bit of the stir fry sauce until the sauce caramelizes around the cashews and gives them the most glorious toasted flavor with an asian kick. Those then get set aside until the end.

Next up is the veggies. We used broccoli florets, carrots, red bell peppers, zucchini, bok choy, and pineapple.

The zucchini is the summer produce star of this dish. I’ve never made a stir fry with zucchini, but upon my first bite I fell in love. Between the crunchy carrots, the caramelized bell peppers, the sweet pineapple, and the silky zucchini… this veggie combination is a major win.

Then the sauce. Oh my, the sauce. It packs in some serious flavor and caramelizes around the veggies in the most wonderful way. This dish makes eating veggies feel like a privilege.

To assemble, start out with cooked rice, then veggies, caramelized cashews, and toasted sesame seeds. So. dang. good.

The best part of all? It comes together in about 30 minutes. You can cut down on the time even more by chopping the veggies ahead of time.

You could also add some chicken if that’s your thing, but it’s definitely not needed. Either way – this is sure to be a new family favorite meal.


Zucchini bread gets a tropical twist in this Lime Coconut Zucchini Bread recipe from A Latte Food. Think of it as zucchini bread on a summer beach vacation!

If you enjoyed these 10 no-bake dessert recipes, follow My Baking Addiction on Facebook, Instagram and Pinterest for more no-bake desserts and treats.

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Wednesday 14th of August 2019

The chocolate zucchini muffins are the best! So moist & chocolatey. No need for frosting.

Sunday 18th of August 2019

Thanks so much for stopping by, Marsha! I appreciate you taking the time to comment. Happy Baking! -Jamie

Saturday 1st of September 2018

Veggie-Packed dessert realness! Yum.

Sunday 9th of September 2018

Thanks so much for stopping by, Liz! I appreciate you taking the time to comment. Happy Baking! -Jamie

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WELCOME!

Hi, thanks so much for stopping by. I&rsquom Jamie and I bake too much, watch way more hours of Food Network programming than I care to admit publicly, I stay up too late, and eat way too much sugar.



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