Fresh Zucchini Cranberry Nut Muffins

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Steve, my farmer friend, has kept me well supplied with zucchini. I was looking to make an original muffin recipe to thank him that would knock his socks off.

Ingredients

   Topping:

  • 6 tablespoons all-purpose flour
  • ¼ cup brown sugar
  • 2 tablespoons butter
  • ½ cup margarine, softened
  • 1 cup white sugar
  • 1 egg
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup grated zucchini
  • 1 cup cranberries
  • ½ cup walnut pieces

Directions

  • Step 1
    Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.
  • Step 2
    Mix 6 tablespoons flour and brown sugar together in a bowl for topping; cut butter into the flour mixture until you have pea-sized crumbs. Set aside.
  • Step 3
    Beat margarine and white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla into the butter mixture.
  • Step 4
    Mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the mixture; spoon into prepared muffin cups, filling nearly to the top. Sprinkle reserved topping mixture onto the batter.
  • Step 5
    Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Nutrition Facts

Calories: 283.2
% Daily Value *
Protein: 7 %
Carbohydrates: 12 %
Dietary Fiber: 6 %
Sugars: 
Fat: 21 %
Saturated Fat: 15 %
Cholesterol: 7 %
Vitamin A Iu: 9 %
Niacin Equivalents: 15 %
Vitamin B6: 5 %
Vitamin C: 5 %
Folate: 12 %
Calcium: 5 %
Iron: 7 %
Magnesium: 6 %
Potassium: 3 %
Sodium: 11 %
Thiamin: 18 %

See also  Tres Leches Cake
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