Zucchini Cranberry Muffins
These muffins are a nice balance of sweet and tart. As with all muffins, they freeze well – just pop them in a freezer bag and freeze and thaw for a quick breakfast. They also make a great hostess gift during the holidays.
Ingredients
- 1 3/4 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup sugar
- 1/2 teaspoon vanilla
- 1 large zucchini, finally grated to yield 1 cup grated 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
Preparation
Pre-heat the oven to 375ºF. Spray 10 cups of a muffin pan with nonstick cooking spray.
In a medium size bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. In a large bowl, whisk together the 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 the pan for 10 minutes, then turn out the muffins to cool completely.
