I can't believe it's September 1 and that I woke up with a cold this morning! It figures, the kids are back in school and the germ fest has begun. Even though I'm not feeling good today, I really wanted to share my zucchini pineapple muffins with you. I promised the recipe to my friend Sarah at Baking Serendipity she has a lovely blog with so many great baking recipes.
I don't think I've introduced you yet to two of my best friends Teddy & Rusty. They are so crazy all they do is follow me around and beg me to dress them up.
Those two are shameless!
All I really want to do today is crawl up in blanket just like Teddy does. But oh yeah, I promised you some zucchini pineapple muffins.
Zucchini Pineapple Muffins
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
3/4 tsp. ground allspice
1/8 tsp. ground nutmeg
Zest of 2 lemons
3 cups finely shredded zucchini
3/4 cups crushed pineapple, juice drained
1/2 cup vegetable oil
4 large eggs
In a bowl combine flour, sugar, baking powder, baking soda, cinnamon, allspice, nutmeg, and lemon zest. Stir. Add zucchini, pineapple, oil, and eggs one at a time, mix completely.
Place paper liners in 24 muffin cups and fill each cup about 3/4 full. Bake in 350 degree F oven for 13-15 minutes. Insert a toothpick and if it comes out clean they are done.
I was eating them plain straight out of the oven, but some cream cheese frosting wouldn't hurt!
Cream Cheese Frosting
8 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
4 cups powdered sugar
1-2 tbsp. heavy cream or milk
1 tsp. vanilla extract
Zest of l lemon
To a bowl add the cream cheese and beat till smooth, then add butter and beat till smooth, before adding the rest of your ingredients.
These are the moistest muffins you will ever eat. I'm warning you now; you may not be able to stop yourself.