Cranberry-Zucchini Muffins
This recipe is from Martha Stewart's Baking Handbook. I was looking for a lighter muffin recipe to try and stumbled across this one online. The zucchini keeps the muffins extremely moist without having to add a whole lot of oil. The cranberries pop in the oven and add a sour, gooeyness that I just love. If fresh cranberries aren't in season, the frozen ones work just fine.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 eggs
- 1/2 cup vegetable oil
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla
- 1 3/4 cups flour
- 1 cup zucchini finely shredded
- 1/2 cup cranberries whole
- Carbohydrate 23.9513865274471 g
- Cholesterol 21.2881944441683 mg
- Fat 14.7176255641752 g
- Fiber 0.353143052173985 g
- Protein 1.00359069421593 g
- Saturated Fat 5.49517520893481 g
- Serving Size 1 1 serving(s) (88g)
- Sodium 4731.50262447161 mg
- Sugar 23.5982434752731 g
- Trans Fat 0.638272902880312 g
- Calories 226 calories
Preheat oven to 375 degrees. The dry team goes in one bowl (flour, baking powder, baking soda, cinnamon and salt). The wet team goes in a separate bowl (eggs, sugar, vegetable oil, vanilla and zucchini). Combine the wet team and dry team, add the cranberries and stir until just mixed. Spoon the batter evenly into 12 muffin cups. Bake for 25-30 minutes.
