CRANBERRY ZUCCHINI MUFFINS
I made this recipe based on one of Martha Stewart's recipes. I love cranberries in baked things...the tartness of them. Delicious!! The zucchini adds a little something without being the major flavor. Hope you enjoy them as much as I have! Note: You can substitute the applesauce with oil, I just prefer to use applesauce. Also, the cups will be quite full when you fill them, but I haven't had any trouble with them spilling over.
Provided by rbrynsaas
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Grease muffin tin; set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, baking soda, cinnamon and salt; set aside.
- In a large bowl, whisk together the eggs, sugars, applesauce and vanilla. Stir in the zucchini.
- Add the flour mixture to the wet ingredients, and stir to combine; do not overmix. Using a rubber spatula fold in the cranberries. Divide the batter evenly among the 12 cups.
- Bake, rotating the pan halfway through, until the muffins are golden, 25 to 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Turn the muffins on their sides in their cups, and cool.
- Bread Variation: Follow instructions for muffins, transferring batter to a 9x5 loaf pan, buttered or sprayed with non-stick spray. Bake at 375 F, rotating the pan halfway through, 45-50 minutes. Transfer to wire rack to cool before serving.
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Kamran Tunio
[email protected]These muffins are so easy to make, even a beginner can do it.
Mohammed SujonWasif
[email protected]These muffins are a great way to sneak some vegetables into your diet.
hassan ali abbasi liaquat
[email protected]These muffins are a healthy and delicious way to start your day.
Md Jamal Hossain
[email protected]I love the moist texture and the tart flavor of these muffins.
Ike Addo
[email protected]These muffins are a great grab-and-go breakfast or snack.
Youtuber111 Youtuber111
[email protected]I made these muffins for a party, and they were a hit! Everyone loved them.
w4 waseeq
[email protected]My kids loved these muffins! They are a great way to get them to eat their vegetables.
NAWAB GAMING
[email protected]These muffins are a great way to use up leftover zucchini. I always have a few zucchinis in my fridge, and these muffins are a great way to use them up before they go bad.
nikki Khan
[email protected]I'm not a big fan of zucchini, but these muffins were surprisingly good. The zucchini adds a nice moistness to the muffins, and the cranberries give them a tart and tangy flavor.
Mani Jutt
[email protected]These muffins are so easy to make! I had them in the oven in less than 30 minutes. They are also very versatile. I added some chopped walnuts to mine, and they turned out great.
Qamar Din
[email protected]I was looking for a healthy muffin recipe, and these cranberry zucchini muffins fit the bill perfectly. They are low in fat and sugar, and they have a lot of fiber. Plus, they taste delicious!
Foxx Rocks222
[email protected]These muffins are incredibly moist and flavorful. The combination of cranberries and zucchini is perfect, and the muffins have a lovely texture. I will definitely be making these again!