Zucchini Cranberry Muffins
I am on a muffin bender. Lately I am constantly on the lookout for new recipes, beyond banana and the kid-favorite pumpkin. I made these zucchini cranberry muffins last night for a teacher appreciation breakfast today and I will definitely be making them again. Not too sweet, plus the whole cranberries (not dried) give them a nice tart balance. As with all muffins, these should freeze well – just pop them in a freezer bag and freeze – thaw for a quick breakfast. These would also make a great hostess gift during the holidays.
Zucchini Cranberry Muffins (makes 10) (click here for printable recipe)
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
1/2 teaspoon vanilla
1 cup finely grated zucchini (from 1 large zucchini – be sure to use the small grate holes on the box grater, and soak up excess moisture from grated zucchini with some paper towels)
1/2 cup fresh or frozen whole cranberries
Preheat oven to 375 degrees F. Spray 10 cups of a muffin pan with non-stick cooking spray. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. In a large bowl, whisk together eggs, sugar, oil and vanilla. Stir in the zucchini. Add the flour mixture and stir to combine – do not overmix. Using a rubber spatula, fold in the cranberries. Divide the batter evenly among the prepared muffin cups.
Bake, rotating the pan halfway through, until a toothpick inserted in a muffin comes out clean, 24 – 28 minutes. Let cool in pan ten minutes, then turn out muffins to cool completely.