Spiced Zucchini Muffins

MADE BY ALEX J.CONN

AGE 10 YEARS

3 CUPS ALL PURPOSE FLOUR

2 TEASPOONS SODA

1 TEASPOON SALT

1/2 TEASPOON BAKING POWDER

1 1/2 TEASPOONS GROUND CINNAMON

3/4 CUP CHOPPED WALNUTS

3 EGGS

1 1/2 CUPS SUGAR

1 CUP VEGETABLE OIL

2 TEASPOONS VANILLA EXTRACT

2 CUPS COARSLEY SHREDDED ZUCCHINI

1 EIGHT OUNCE CAN CRUSHED PINEAPPLE, WELL DRAINED

COMBINE FLOUR, SODA, SALT, BAKING POWDER, CINNAMON, AND NUTS; SET ASIDE.

BEAT EGGS LIGHTLY IN A LARGE MIXING BOWL; ADD SURGAR, OIL, AND VANILLA; BEAT UNTIL CREAMY. STIR IN ZUCCHINI AND PINEAPPLE. ADD DRY INGREDIENTS, STIRRING ONLY UNTIL DRY INGREDIENTS ARE MOISTENED.

SPOON BATTER INTO MUFFIN GREASED MUFFIN TINS OR MAY USE PAPER MUFFIN LINERS.

BAKE AT 350 DEGREES FOR 15 TO 20 MINUTES.

YIELD 24 SMALL MUFFINS