ZUCCHINI, CRANBERRY AND PECAN MUFFINS
It's that time of year when my friend's garden is overflowing with giant zucchini's and winter squash. Obliged to take some off of her hands, I decided to make the perfect zucchini muffins. These are simply delicious, and make a great choice in the morning with coffee or tea. If you feel like getting even more creative,...
Provided by Darci Juris
Categories Savory Breads
Time 40m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees.
- 2. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
- 3. In a separate bowl, combine eggs, butter, vanilla and lemon juice. Toss with the zucchini.
- 4. Mix wet ingredients into dry. If batter seems to dry and sticky, add the vegetable oil, blend well. Fold in pecans and cranberries.
- 5. Line muffin pan with muffin cups, or lightly butter or spray with baking oil, each muffin cup. Fill each cup all the way. Bake for 15-20 minutes, or until a toothpick comes out clean. To make a loaf, grease and flour a loaf pan, bake for 30-40 minutes.
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Otman Jnich
[email protected]A new favorite!
orn raja
[email protected]Delicious and easy to make!
Kenne Fotsa Gilles Darlan
[email protected]So good!
Squiddy Higgenbottom
[email protected]These muffins were amazing! The perfect combination of moist and fluffy, with a delicious flavor. I will definitely be making these again.
Johnny “JCD” P
[email protected]These muffins were a bit dry for my taste. I think I'll try adding some extra zucchini or applesauce next time to make them more moist.
Nathan Moore
[email protected]These muffins were a hit with my kids! They loved the sweet and tart flavor of the cranberries and the crunch of the pecans. I'll definitely be making these again for their school lunches.
Anila ajmir
[email protected]I was a bit skeptical about the combination of zucchini, cranberries, and pecans, but I was pleasantly surprised! These muffins were moist and flavorful, with a nice balance of sweetness and tartness.
Osunlana Kehinde
[email protected]These muffins were a breeze to make and they turned out perfectly! I used a mini muffin tin and they were the perfect size for a quick snack or breakfast on the go.
Nicole Wetli
[email protected]These muffins were a bit too sweet for my taste, but they were still very moist and flavorful. I think I'll try reducing the amount of sugar next time.
Antar Roy
[email protected]These were the best zucchini muffins I've ever had! They were so moist and flavorful, and the cranberries and pecans were a perfect addition. I will definitely be making these again.
Emesiri Alex
[email protected]These muffins are the perfect fall treat! They're moist, flavorful, and have just the right amount of sweetness. I love the addition of cranberries and pecans, which give them a nice tart and crunchy contrast.
Juan Idiarte
[email protected]I'm not usually a fan of zucchini muffins, but these were surprisingly delicious! The cranberries and pecans add a nice sweetness and crunch that I really enjoyed.
Hasan Balal
[email protected]These muffins were so easy to make and turned out great! I used fresh zucchini from my garden and the muffins were incredibly moist and flavorful.
[email protected] Hikmat
[email protected]I made these muffins for my family and they loved them! The zucchini adds a moistness and sweetness that makes them irresistible. The cranberries and pecans give them a nice festive touch.
Kaleb Wolsky
[email protected]These muffins were a hit at my brunch party! They're moist, flavorful, and have the perfect amount of sweetness. I especially love the addition of cranberries and pecans, which give them a nice tart and crunchy contrast.