Farm Fresh Zucchini Cranberry Nut Muffins

Farm Fresh Zucchini Cranberry Nut Muffins

by Claire Walker 6 months ago
4.8 (10)
25 minutes
283.2 kcal
38.6 g carbs
Description

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
  • 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
  1. 1. Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.
  2. 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.
  3. 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.
  4. 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.
  5. 5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Nutrition Facts
serving: 12 muffins
calories: 283.2 kcal
carbohydrates: 38.6 g
protein: 3.6 g
saturated fat: 3 g
cholesterol: 20.6 mg
sodium: 272 mg
fiber: 1.4 g
sugar: 22 g