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.
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