ZUCCHINI AND CRANBERRY MINI-MUFFINS
Provided by Melissa Clark
Categories Bread Breakfast Brunch Side Bake Thanksgiving Vegetarian Dinner Cranberry Pecan Zucchini Fall Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 24 mini-muffins
Number Of Ingredients 15
Steps:
- Position racks in upper and lower thirds of oven and preheat to 375°F. Butter muffin cups (if pans are not nonstick, butter liberally or spray with nonstick cooking spray).
- In large bowl, whisk together all-purpose and whole-wheat flours, cocoa, baking powder, salt, and cinnamon. Stir in zucchini.
- In medium bowl, whisk together eggs and brown sugar. Whisk in sour cream and oil. Fold wet mixture into dry until just combined (do not overmix). Gently fold in cranberries and pecans.
- Divide batter among muffin cups, filling each cup 3/4 full. Bake until dark golden on top and toothpick inserted in center comes out clean, 10 to 12 minutes. Cool in pan on rack 10 minutes, then serve warm or turn out onto rack to cool completely. (Muffins can be made up to 3 days ahead and stored in airtight container at room temperature, or frozen in airtight container up to 2 weeks. Defrost in refrigerator, then rewarm, if desired, wrapped in foil in 300°F oven 7 to 10 minutes.)
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Khadimul Gaming
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also great for packing in school lunches.
Yasir Fareed Fareed
[email protected]These muffins are so easy to make. I love that I can just throw all the ingredients into a bowl and mix them together.
Asim Gee
[email protected]I made these muffins gluten-free by using gluten-free flour. They turned out great!
heroic beauty
[email protected]I'm not a big fan of cranberries, so I substituted dried blueberries instead. The muffins were still delicious!
Colton Thomas
[email protected]These muffins are a great way to sneak some vegetables into your kids' diet. They're so good, they won't even know they're eating zucchini!
Satan Mapes
[email protected]These muffins are delicious and healthy. I love that they're made with zucchini, which makes them moist and flavorful.
Eliza Joyner
[email protected]I've made these muffins several times now and they're always a hit! They're so moist and flavorful, and the cranberries add a nice touch of sweetness.
Sohal Sohalali
[email protected]These muffins are a great way to use up leftover zucchini. They're also really easy to make and they taste delicious.
Irfan bhai Irfan
[email protected]I'm not a big fan of zucchini, but these muffins were surprisingly good! The cranberries really helped to balance out the flavor.
Lee Weaver
[email protected]These muffins are so moist and flavorful! I love the way the zucchini and cranberries complement each other.
Jaam Kamran Unar
[email protected]I made these muffins for my kids and they loved them! They're a great way to get them to eat their vegetables.
Adam Elsharkawy
[email protected]These muffins are delicious! I love the combination of zucchini and cranberries. They're also really easy to make.
Don Kaka
[email protected]I've never been a fan of zucchini, but these muffins changed my mind! They're so moist and fluffy, and the cranberries add a nice pop of flavor. I'll definitely be making these again.
Lumi Verrett
[email protected]I made these muffins for a brunch party and they were a big hit! They're so easy to make and they're really delicious. I especially love the combination of zucchini and cranberries.
Orel Ben Yosef
[email protected]These mini muffins were a hit with my family! They're so moist and flavorful, and the cranberries add a nice tartness that balances out the sweetness of the zucchini. I'll definitely be making these again soon!