Farm Fresh Zucchini Cranberry Nut Muffins

Farm Fresh Zucchini Cranberry Nut Muffins

24
SHORECOOK 386

"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

45 m {{adjustedServings}} servings 283 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.
  2. Mix 6 tablespoons flour and brown sugar together in a bowl; cut butter into the flour mixture until you have pea-sized crumbs.
  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. 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 topping mixture onto the batter.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
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Reviews

24
  1. 29 Ratings

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These muffins are INCREDIBLE! I didn't have any nuts and I used dried cranberries. I also added one and a half tsp. of apple pie spice. one tsp. would have done the job. these muffins are very m...

Very Yummy!!!!! made it a bit healthier with unsalted butter(instead of margarine). Also, used 1 cup of mashed banana(instead of sugar) + 2packets of Stevia. And added 1/2tsp. Cinnamon and 1/...

These turned out wonderfully. I used butter instead of margarine and pecans instead of walnuts. My husband, who says he doesn't especially like muffins, loved these and so did all the guys at hi...