ZUCCHINI, CRANBERRY AND PECAN MUFFINS

Zucchini, Cranberry and Pecan Muffins image

Provided by Darci Juris

Time 40m

Number Of Ingredients 14

2 eggs, beaten
2/3 c unsalted butter, melted
2 tsp vanilla extract
1 Tbsp lemon juice
3 c zucchini, grated
3 c all purpose flour
1/2 tsp nutmeg
2 tsp baking soda
pinch salt
2 tsp cinnamon, ground
1 1/3 c sugar
1 c pecans, in pieces
1 c dried cranberries
2 Tbsp vegetable oil (only if batter is too dry)

Steps:

1. Preheat oven to 350 degrees.
2. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
3. In a separate bowl, combine eggs, butter, vanilla and lemon juice. Toss with the zucchini.
4. Mix wet ingredients into dry. If batter seems to dry and sticky, add the vegetable oil, blend well. Fold in pecans and cranberries.
5. Line muffin pan with muffin cups, or lightly butter or spray with baking oil, each muffin cup. Fill each cup all the way. Bake for 15-20 minutes, or until a toothpick comes out clean. To make a loaf, grease and flour a loaf pan, bake for 30-40 minutes.