farm fresh zucchini cranberry nut muffins

farm fresh zucchini cranberry nut muffins
  • Topping:
  • 6 tablespoons all-purpose flour
  • 1/4 cup brown sugar
  • 2 tablespoons butter
  • 1/2 cup margarine, softened
  • 1 cup white sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup grated zucchini
  • 1 cup cranberries
  • 1/2 cup walnut pieces


  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.

03/11/2017
farm fresh zucchini cranberry nut muffins, recipe PT15M PT1H 5 455 calories

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