Zucchini, Cranberry and Pecan Muffins
By
Darci Juris
@keepitinthekitchen
1
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.
If you feel like getting even more creative, substitute half the zucchini for grated carrots; and/or substitute the cranberries with dates.
Ingredients
- 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)
How to Make Zucchini, Cranberry and Pecan Muffins
- 1Preheat oven to 350 degrees.
- 2In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
- 3In a separate bowl, combine eggs, butter, vanilla and lemon juice. Toss with the zucchini.
- 4Mix wet ingredients into dry. If batter seems to dry and sticky, add the vegetable oil, blend well. Fold in pecans and cranberries.
- 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.
About Zucchini, Cranberry and Pecan Muffins
Course/Dish: Muffins, Savory Breads
