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Ingredients
| all-purpose flour (unsifted): 1 3/4 cups |
| baking powder: 1/2 tsp |
| baking soda: 1/2 tsp |
| ground cinnamon: 1 tsp |
| salt: 1/4 tsp |
| eggs: 2 (large) |
| granulated sugar: 1/2 cup |
| light brown sugar (packed): 1/2 cup |
| sweetened applesauce: 1/2 cup |
| vanilla extract: 1 tsp |
| zucchini squash (grated): 1 cup |
| cranberries (whole): 1/2 cup (chopped) |
Cranberry Zucchini Muffins
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- Preheat oven to 375°F Grease muffin tin; set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, baking soda, cinnamon and salt; set aside.
- In a large bowl, whisk together the eggs, sugars, applesauce and vanilla. Stir in the zucchini.
- Add the flour mixture to the wet ingredients, and stir to combine; do not overmix. Using a rubber spatula fold in the cranberries. Divide the batter evenly among the 12 cups.
- Bake, rotating the pan halfway through, until the muffins are golden, 25 to 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Turn the muffins on their sides in their cups, and cool.
- Bread Variation: Follow instructions for muffins, transferring batter to a 9x5 loaf pan, buttered or sprayed with non-stick spray. Bake at 375 F, rotating the pan halfway through, 45-50 minutes. Transfer to wire rack to cool before serving.