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.)
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Hussein Salem
[email protected]These muffins are a great way to use up leftover zucchini. They're also a healthy and delicious snack.
Sardar Aman
[email protected]I've made these muffins several times now and they're always a hit. They're a delicious and healthy way to start the day.
Najiib Osman
[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.
Mahmouda Islam Shahida
[email protected]I love the combination of zucchini and cranberries in these muffins. It's a unique and delicious flavor.
Pewdipie Pewdipie
[email protected]These muffins are a great way to start the day. They're light and fluffy, with a moist crumb.
Nazeer Ahmed
[email protected]I made these muffins for a bake sale and they were a huge hit. Everyone loved the unique flavor combination.
mehvis Noor
[email protected]These muffins are a great way to get kids to eat their vegetables. The zucchini is hidden inside the muffins, so they won't even know they're eating it.
k.r Siva
[email protected]I've been looking for a healthy muffin recipe and these zucchini and cranberry muffins fit the bill. They're low in calories and fat, and they're packed with nutrients.
Max Williams
[email protected]I made these muffins with gluten-free flour and they turned out great. They're a delicious and healthy option for people with gluten sensitivities.
Aysha Gahi
[email protected]These muffins are a great way to use up leftover zucchini. They're also a healthy and delicious snack.
Dawood Raja
[email protected]I've made these muffins several times now and they're always a hit. They're perfect for breakfast, lunch, or a snack.
Determined Judge
[email protected]These muffins were easy to make and turned out great. I used fresh zucchini from my garden and they were so flavorful.
Evalily Marsden
[email protected]I followed the recipe exactly and the muffins turned out perfectly. They're light and fluffy, with a moist crumb.
Karen Wangari
[email protected]I'm not a big fan of zucchini, but these muffins were surprisingly delicious. The cranberries and walnuts added a nice touch.
Maryam Kourichi
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved them!
Chris Dubrick
[email protected]These muffins were a hit with my family! They're moist, flavorful, and have the perfect amount of sweetness. I'll definitely be making them again.