Zucchini Pineapple Muffins
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.
site map |
parts & service |
special offers |
instruction manuals | pressure cooking | canning | recipes | company history | proxy/10-K/10-Q | Proposition 65 |
financial info | inventor info | dealer resources | school program | your account | ordering info | careers |
|WEB ORDERS SHIPPED TO THE UNITED STATES ONLY
©2015 National Presto Industries, Inc. All rights reserved. · This site hosted by WEBTEAM.