I hate baking. Its so structured with no room for fun...or so I use to think.
As I was searching for a new zucchini muffin recipe (you can only eat so many zucchini muffins before you hate them) and I discovered pineapple zucchini cupcakes. I was instantly excited. It was fairly easy but I thought I could tweak it a little to make it, not better, more me.
MJ's Pineapple Zucchini Muffins
- 3/4 cup all purpose flour
- 3/4 cup rolled oats
- 1/4 ground flax seed
- 1/2 cup coconut
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup raw honey
- a pinch of grated ginger root
- 2 tsp olive oil
- 2 eggs
- 1 tsp vanilla extract
- 20 oz can crushed pineapple, drained
- 2 cups unpeeled grated zucchini
Step 1: Preheat oven to 350 degrees.
Step 2: Combine the flour, oats, flax seed, coconut and dry spices in a large bowl. Mix ingredients well.
Step 3: In a separate bowl mix the honey, ginger, olive oil, eggs, vanilla and pineapple.
Step 4: Squeeze most of the moisture out of the zucchini and add to wet ingredients.
Step 5: Combine the wet ingredients into the dry and blend well.
Step 6: Spoon into lined cupcake tins
Step 7: Bake for 25 minutes.
Check out the Pineapple Zucchini Cupcake recipe that inspired me.