- 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
- Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.
- Mix 6 tablespoons flour and brown sugar together in a bowl; cut butter into the flour mixture until you have pea-sized crumbs.
- 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.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
03/11/2017
recipepes.com
farm fresh zucchini cranberry nut muffins, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
