Zucchini, Cranberry and Pecan Muffins

Name: Zucchini, Cranberry and Pecan Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 loaves or 24 muffins
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)

By Darci Juris
@keepitinthekitchen

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.

Rating:

★★★★★ 2 votes5

Comments:

1 Comment

Serves:

2 loaves or 24 muffins

Prep:

20 Min

Cook:

20 Min

Ingredients

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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

Step-by-Step

Preheat oven to 350 degrees.
In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
In a separate bowl, combine eggs, butter, vanilla and lemon juice. Toss with the zucchini.
Mix wet ingredients into dry. If batter seems to dry and sticky, add the vegetable oil, blend well. Fold in pecans and cranberries.
Line 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.