Cranberry-Zucchini Muffins

After  much deliberation, I’ve decided these are my absolute FAVORITE muffins.  They have this amazing sour/sweet combo that I just love.  And with zucchini in there, they are even pretty healthy!  Hope you like ’em!

Cranberry-Zucchini Muffins

from Martha (you know which Martha!) 🙂


Ingredients:

Dry:

1 & 3/4 C.  flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. salt


Wet:

2 eggs

1 C. sugar

1/2 C. vegetable oil

1/2 tsp. vanilla

1 C. finely shredded zucchini

Plus:

1/2 C. frozen cranberries mixed with a couple Tablespoons of flour (The flour helps prevent the berries from  making the batter completely pink!)

raw sugar for topping

Combine dry ingredients in a medium bowl. Combine wet ingredients in a large bowl then add dry to the wet.  Mix until just combined.  Add 1/2 cup cranberries.  Pour batter into muffin pan then sprinkle unbaked muffin batter with raw sugar.  This gives them a nice crunch once they are baked.  Bake at 375 degrees for 25-30 minutes. Remove muffins from pan about 10 min. after they come out of the oven and cool on a baking rack.


 

 

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