zucchini, cranberry and pecan muffins
(2 ratings)
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.
(2 ratings)
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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