Pineapple Zucchini Muffins #MuffinMonday

Pineapple and zucchini muffins are a good blend of fruit and vegetables in delicious muffins! Lovely sweet pineapple and summer zucchini are a perfect combination.

This recipe was inspired by a recipe I found online a few years ago for a zucchini pineapple loaf. I thought it might well work, with modifications, for muffins.

Pineapple Zucchini Muffins

Use pineapple in unsweetened juice for this recipe. If you can only find pineapple in syrup, drain the syrup and adjust the sugar in the recipe to compensate.

Ingredients
2 cups, shredded, or 300g zucchini
10 oz or 280g crushed pineapple in juice, drained
1/2 cup or 120ml canola or other light oil
2 eggs
2 teaspoons vanilla extract
2 cups or 250g flour
1 1/2 cups or 300g sugar
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Method Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by greasing it or lining it with paper muffin cups.

Whisk together the zucchini, pineapple, canola, eggs and vanilla into a large mixing bowl.

In another smaller bowl, whisk together the dry ingredients: the flour, sugar, baking soda, cinnamon and baking powder

Fold the wet ingredients into the dry until just mixed.

Divide the batter into the prepared muffin pan. Bake for 20-25 minutes or until a toothpick comes out dry.

Remove from the oven and cool on a wire rack.

Enjoy!

Check out all the other Muffin Monday recipes we are sharing today. Many thanks to Wendy of A Day in the Life on the Farm for stepping in and saving me from my lack of awareness of what day it even is! I was so sure that Muffin Monday was next week!

• Apple Raisin Rye Muffins by Karen's Kitchen Stories
• Banana Currant Muffins by Passion Kneaded
• Birthday Cake Muffins by Zesty South Indian Kitchen
• Chocolate Chip Nutella Muffins by Palatable Pastime
• Jasmine Matcha Muffins by A Day in the Life on the Farm
• Pineapple Zucchini Muffins by Food Lust People Love
• Roasted Garlic Cheddar Muffins by Making Miracles
• Strawberry Fromage Blanc Muffins by Culinary Adventures with Camilla

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Pineapple Zucchini Muffins!

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Candied Meyer Lemon Almond Bundtlettes #BundtBakers

These candied meyer lemon almond bundtlettes have the most wonderful lemon and almond flavor with a rich tender crumb. They bake up with a lovely golden exterior that I brush with lemon syrup for even more moisture and lemony flavor.

This month my Bundt Baker friends are sharing cakes they’ve fancied up with decorations. I do believe that more is more when it comes to sprinkles but this time I decided to go a more natural route when I settled on baking a lemon almond cake.

Months ago my mom sent me a link to a recipe on David Leibovitz’s site with a request for me to please bake it for her. Of course I said yes and then completely forgot when I got back to Houston. It was well past time to pony up!

Candied Meyer Lemon Almond Bundtlettes

In order to un-complicate this recipe, I have posted the instructions for the candied Meyer lemon slices here: https://www.foodlustpeoplelove.com/2020/05/candied-lemon-slices.html
They are super easy to make and turn out so pretty, perfect for decorating these little bundtlettes.

Ingredients
5 1/2 tablespoons or 50g all-purpose flour, plus more for the pan
7 ounces or 200g unsalted butter, cubed, at room temperature
1 1/4 cups or 125g almond flour
1/4 teaspoon salt
1 cup or 200g sugar
zest of 1 large lemon
3 large eggs, at room temperature
juice of 1 large lemon (about 2 tablespoons), divided

To decorate:
candied lemon slices

Optional to brush on:
lemon syrup

Method 
Preheat the oven to 350ºF or 180ºC and prepare your bundtlette pan by buttering it liberally then coating it with flour. Mine is called 65th anniversary Bundtlette and has a capacity of 5 cups.

In a small bowl, whisk together the almond flour, all-purpose flour, and salt.

In the bowl of a stand mixer, beat the sugar, and lemon zest to release the oils from the zest.

Add in the butter and beat until light and fluffy, about 3 minutes on medium-high speed.

On low speed, beat in the eggs one at a time, then the juice from half a lemon, stopping the mixer to scrape down the sides of the mixer bowl after the addition of each egg.

Stir in the flour mixture until completely incorporated, then scrape the batter into the prepared cake pan. Smooth the top.

Bake the bundtlettes until a toothpick inserted comes out clean, about 25-30 minutes.

Remove from the oven and let cool 5 minutes before loosening the edges and middle with a toothpick and turning them out onto a wire rack to cool.

Brush with lemon syrup from the candied Meyer lemon slices.

 Top each with a candied lemon slice.

Enjoy!

Check out the other "dressed up" Bundts we are sharing today. Many thanks to our host, Sandra from Sweet Sensations.

• Boozy Orange Ginger Bundt from Passion Kneaded
• Candied Meyer Lemon Almond Bundtlets from Food Lust People Love
• Chocolate Peanut Butter Bundt Cake from Making Miracles
• Million Dollar Bundt Cake from Sweet Sensations
• Mocha Bundt with White Chocolate from Sneha's Recipe
• Triple Oreo Bundt Cake from Simply Veggies
• Whipped Cream Bundt Cake from I Love Bundt Cakes
• White Chocolate Mocha Cake from Patyco Candybar
  

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

Pin these Candied Meyer Lemon Almond Bundtlettes!

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Candied Lemon Slices

Candied lemon slices are beautiful perched atop a cake but we have been known to eat them as is. They are a lovely combination of tart and sweet and they are wonderfully sticky.

I’ve made candied peel before but never with whole slices so this was kind of an experiment. I can’t tell you how pleased I am with how they turned out.

Tomorrow I am sharing a recipe for lemon almond cakes topped with these beauties!

Ingredients
1 Meyer lemon
1/2 cup or 100g sugar, plus 1 tablespoon sugar for sprinkling
1/4 cup or 60ml water

Method
Cut the ends off of the lemons and then slice the rest of the lemons into 1/8-inch-thick rounds; discard the seeds.

In a large skillet over a low heat, stir together 1/2 cup or 100g of sugar and water until the sugar is completely dissolved. Squeeze in any juice left behind in the ends of the lemon.

Add lemon slices, and simmer gently, keeping slices in a single layer.

Bast occasionally with the simple syrup and cook for about 14 to 16 minutes or until the middles are slightly translucent and rinds are softened. You can also turn the slices if you do it carefully.

Preheat your oven to 100°F or 38°C and line a pan with baking parchment.

Lift each lemon slice out of the pan with a spatula so the syrup can drain off and place it on the prepared baking pan.

Sprinkle it with the additional sugar.

The simmering syrup can be cooled and kept refrigerated in a clean jar to be used for glazing cakes or making cocktails.

Put the pan in your preheated oven for one hour, or until the peels have almost dried out. We like them still a little bit sticky.

Use to decorate cakes or, as I mentioned before, you can just eat them!

Enjoy!

Pin these candied lemon slices!

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