When I brought these little guys to a work meeting, they got eaten, and a few hours later I started getting asked what were in them after all—something sweet with a distinct (distinctly wonderful I say) texture. Answer: zucchini, which makes things fresh and summery, and pineapple, which makes them sweet and tropical, and some warm spices that give them an essence of spice cake.
Cooking During Stolen Moments
3 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
2 cups sugar
1 cup oil (vegetable or canola; or 1/2 cup oil and 1/2 cup apple sauce)
2 cup shredded/grated zucchini (about 1 large, 2 medium zucchini)
1 cup crushed pineapple, not drained
1 cup chopped walnuts, optional
In a small bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice. Set aside.
In a mixing bowl, beat together the eggs, sugar and oil until combined. Stir in the zucchini and pineapple
By hand, fold in the set aside flour mixture and nuts. Spoon batter into greased or lined muffin tins, about 3/4 full.
Bake at 350 degrees for 15-20 minutes, until lightly golden brown on top and a toothpick inserted in the center comes out clean. For mini muffins, bake 13-15 minutes.