February 17, 2014

cranberry-zucchini muffins, yum!

These are some of the best muffins I've ever made.  The tartness of the cranberries contrasts so yummily with the sweet and fluffiness of the zucchini base.  Plus cranberries and zucchini are both good for you, so it's win-win. :)

the ice cream scoop that change my life - it's so much easier to scoop batter unto pans now! :)

Here's the recipe!

Cranberry-Zucchini Muffins
adapted from Martha Stewart's Baking Handbook

makes approx. 12 muffins

1 cup whole grain flour
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 ground cinnamon
1/4 tsp salt
2 large eggs
1 cup sugar
1/2 cup vegetable oil
1/2 tsp vanilla extract
2 medium zucchinis, finely grated
1 cup fresh or frozen cranberries

1) Preheat the oven to 375F.  Spray muffin pan with cooking spray, or spray the muffin cups if you are using them.
2) In a medium bowl, whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
3) In a large bowl, whisk together eggs, sugar, oil, and vanilla.  Stir in the zucchini.
4) Add the flour mixture to the egg mixture and stir to combine; don't overmix as this will impact fluffiness.  Using a spatula, fold in the cranberries.
5) Divide the batter evenly among the muffin cups.  (I used an ice cream scoop which I highly recommend investing in - it will change your life, or at least make your baking experiences a lot easier, trust me.)
6) Bake, rotating halfway through, until the muffins are golden and a knife inserted in the center of one muffin comes out clear, about 30 minutes.
7) Turn the muffins on their sides in their cups, and cool.  Serve warm or at room temp.


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