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Zucchini Pineapple Muffins

  • 1 3/4 cups all-purpose flour
  • 1 cup quick cooking oats
  • 3/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1 cup shredded zucchini
  • 1 cup shredded carrots
  • 1/2 cup raisins
  • 1 (8-ounce) can crushed pineapple, drained (about 1/2 cup, drained)
  • 2 eggs
  • 1/2 cup vegetable oil

Preheat oven to 400°F. In large mixing bowl, combine flour, oats, sugar, baking powder, soda, salt and ginger. Fit SaladShooter® slicer/shredder with Shredding Cone. Shred zucchini and carrots. Stir zucchini, carrots, raisins and pineapple into flour mixture. In separate bowl, beat eggs and oil. Add to flour mixture and beat only until all ingredients are moistened. Fill greased (bottom only) or paper baking cup-lined muffin pan 3/4 full. Bake for 18 to 20 minutes. Remove muffins from pan immediately.

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