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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Rizan Rizan
[email protected]These muffins are so good! I love the moist texture and the flavor is amazing.
Adzani Christian
[email protected]I'm not a huge fan of zucchini, but these muffins were really good. The zucchini was moist and flavorful, and the cranberries and pecans added a nice sweetness and crunch.
anthony zied
[email protected]These muffins are a delicious and healthy snack. I love that they're made with whole wheat flour and natural sweeteners.
Shakib Mahmud
[email protected]I've made these muffins several times and they're always a hit. They're a great way to get my kids to eat their vegetables.
Kroteca Zoltec
[email protected]These muffins are so easy to make, even for a beginner baker. I highly recommend them!
Achraf Games
[email protected]These muffins are perfect for a fall breakfast or snack. The cranberries and pecans give them a nice seasonal flavor.
Glenroy Brown
[email protected]I love the combination of zucchini, cranberries, and pecans in these muffins. They're so flavorful and moist.
Noah Early
[email protected]These muffins are a great way to use up leftover zucchini. I always have a few extra zucchinis in the summer and these muffins are a delicious way to use them up.
Hema gaha Magar
[email protected]I made these muffins with gluten-free flour and they turned out great. They were just as moist and flavorful as the regular muffins.
Rakib Hk
[email protected]I love how moist these muffins are. They're perfect for a quick and easy breakfast or snack.
Zach Gluvna
[email protected]These muffins are so easy to make and they always turn out perfect.
Comfort Neizer
[email protected]I'm not usually a fan of zucchini bread, but these muffins were really good. The zucchini was moist and flavorful, and the cranberries and pecans added a nice crunch.
Roshan Bhandari
[email protected]These are the best zucchini muffins I've ever had. The cranberries and pecans add a nice touch.
Md Danish
[email protected]I made these muffins for a brunch party and they were a big success. Everyone loved them!
Ameya Thakur
[email protected]These muffins were a hit with my family! They're moist, flavorful, and packed with healthy ingredients.