zucchini, cranberry and pecan muffins
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It’s that time of year when my friend’s garden is overflowing with giant zucchini’s and winter squash. Obliged to take some off of her hands, I decided to make the perfect zucchini muffins. These are simply delicious, and make a great choice in the morning with coffee or tea. If you feel like getting even more creative, substitute half the zucchini for grated carrots; and/or substitute the cranberries with dates.
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yield
2 loaves or 24 muffins
prep time
20 Min
cook time
20 Min
Ingredients For zucchini, cranberry and pecan muffins
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2eggs, beaten
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2/3 cunsalted butter, melted
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2 tspvanilla extract
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1 Tbsplemon juice
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3 czucchini, grated
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3 call purpose flour
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1/2 tspnutmeg
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2 tspbaking soda
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pinchsalt
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2 tspcinnamon, ground
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1 1/3 csugar
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1 cpecans, in pieces
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1 cdried cranberries
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2 Tbspvegetable oil (only if batter is too dry)
How To Make zucchini, cranberry and pecan muffins
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1Preheat oven to 350 degrees.
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2In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
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3In a separate bowl, combine eggs, butter, vanilla and lemon juice. Toss with the zucchini.
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4Mix wet ingredients into dry. If batter seems to dry and sticky, add the vegetable oil, blend well. Fold in pecans and cranberries.
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5Line 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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