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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[email protected]I'm not a baker, but these muffins were easy to make and they turned out great. I'll definitely be making them again.
Pieter Horn
[email protected]These muffins are a great way to use up leftover zucchini. They're also a delicious and healthy snack.
Anum Qureshi
[email protected]I love that these muffins are made with whole wheat flour. They're a healthier alternative to traditional muffins.
Hafsat Muhammad
[email protected]These muffins are the perfect way to start my day. They're light, fluffy, and packed with flavor.
Md. Yasin
[email protected]I've never been a fan of zucchini, but these muffins changed my mind. They're so moist and delicious, I can't get enough of them!
Siraj Jan Siraj Jan
[email protected]These muffins are so easy to make and they're always a hit with my family and friends.
BASAWE TWAIRI
[email protected]These muffins are the perfect balance of sweet and tart. I love the combination of cranberries and zucchini.
Laar Hamidu
[email protected]I'm not a big fan of muffins, but these cranberry zucchini muffins are an exception. They're so moist and flavorful, I can't resist them!
Hammad ali Saleem
[email protected]These muffins are a great way to use up leftover zucchini. They're also a healthy and delicious snack.
Angel lucky
[email protected]I've made these muffins several times now and they're always a hit. They're so easy to make and they're always delicious.
Ahmed Cartoon
[email protected]I made these muffins for a potluck and they were a huge success. Everyone loved them!
Kristine XoX
[email protected]These muffins are a great way to sneak some veggies into your kids' diet. They're so tasty, they won't even know they're eating zucchini!
Ahmed Bhatti
[email protected]I followed the recipe exactly and the muffins turned out perfectly. They're light and fluffy, with a moist crumb.
Piee Md
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also a great way to use up leftover zucchini.
khawaja adeeb
[email protected]I'm not a huge fan of zucchini, but these muffins were surprisingly good. The cranberries really add a nice sweetness.
Mustansar Hussain
[email protected]These muffins are so moist and delicious! I love the combination of cranberries and zucchini.
Zaib Khokhar
[email protected]I love how easy these muffins are to make. I didn't have any zucchini on hand, so I used grated carrot instead. They turned out great!
Touqeer Hassan
[email protected]These muffins were a huge hit with my family! They're moist, flavorful, and have the perfect amount of sweetness. I'll definitely be making them again.