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.
Provided by Diet It Up
Categories < 60 Mins
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- 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.
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