Zucchini And Cranberry Mini Muffins Recipes

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FARM FRESH ZUCCHINI CRANBERRY NUT MUFFINS



Farm Fresh Zucchini Cranberry Nut Muffins image

Steve, my farmer friend, has kept me well supplied with zucchini. I was looking to make an original muffin recipe to thank him that would knock his socks off.

Provided by SHORECOOK

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 45m

Yield 12

Number Of Ingredients 14

6 tablespoons all-purpose flour
¼ cup brown sugar
2 tablespoons butter
½ cup margarine, softened
1 cup white sugar
1 egg
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup grated zucchini
1 cup cranberries
½ cup walnut pieces

Steps:

  • 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 for topping; cut butter into the flour mixture until you have pea-sized crumbs. Set aside.
  • 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 reserved topping mixture onto the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Nutrition Facts : Calories 283.2 calories, Carbohydrate 38.6 g, Cholesterol 20.6 mg, Fat 13.3 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 272 mg, Sugar 22 g

ZUCCHINI AND CRANBERRY MINI-MUFFINS



Zucchini and Cranberry Mini-Muffins image

Provided by Melissa Clark

Categories     Bread     Breakfast     Brunch     Side     Bake     Thanksgiving     Vegetarian     Dinner     Cranberry     Pecan     Zucchini     Fall     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 24 mini-muffins

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
2 cups zucchini, coarsely grated (from about 2 medium)
2 large eggs
1/2 cup (packed) light brown sugar
1/2 cup sour cream
1/3 cup vegetable oil
1/2 cup dried cranberries
1/2 cup pecans, toasted and chopped
Special Equipment
2 mini-muffin pans (preferably nonstick), each with 12 (1/8-cup) cups (each about 1 3/4 inches wide and 3/4 inch deep)

Steps:

  • Position racks in upper and lower thirds of oven and preheat to 375°F. Butter muffin cups (if pans are not nonstick, butter liberally or spray with nonstick cooking spray).
  • In large bowl, whisk together all-purpose and whole-wheat flours, cocoa, baking powder, salt, and cinnamon. Stir in zucchini.
  • In medium bowl, whisk together eggs and brown sugar. Whisk in sour cream and oil. Fold wet mixture into dry until just combined (do not overmix). Gently fold in cranberries and pecans.
  • Divide batter among muffin cups, filling each cup 3/4 full. Bake until dark golden on top and toothpick inserted in center comes out clean, 10 to 12 minutes. Cool in pan on rack 10 minutes, then serve warm or turn out onto rack to cool completely. (Muffins can be made up to 3 days ahead and stored in airtight container at room temperature, or frozen in airtight container up to 2 weeks. Defrost in refrigerator, then rewarm, if desired, wrapped in foil in 300°F oven 7 to 10 minutes.)

CRANBERRY-ZUCCHINI MUFFINS



Cranberry-Zucchini Muffins image

This recipe is from Martha Stewart's Baking Handbook. I was looking for a lighter muffin recipe to try and stumbled across this one online. The zucchini keeps the muffins extremely moist without having to add a whole lot of oil. The cranberries pop in the oven and add a sour, gooeyness that I just love. If fresh cranberries aren't in season, the frozen ones work just fine.

Provided by Diet It Up

Categories     < 60 Mins

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1 cup sugar
1/2 cup vegetable oil
1/2 teaspoon vanilla
1 cup zucchini, finely shredded
1/2 cup cranberries, whole

Steps:

  • Preheat oven to 375 degrees.
  • The dry team goes in one bowl (flour, baking powder, baking soda, cinnamon and salt).
  • The wet team goes in a separate bowl (eggs, sugar, vegetable oil, vanilla and zucchini).
  • Combine the wet team and dry team, add the cranberries and stir until just mixed.
  • Spoon the batter evenly into 12 muffin cups.
  • Bake for 25-30 minutes.

CRANBERRY ZUCCHINI MUFFINS



Cranberry Zucchini Muffins image

I made this recipe based on one of Martha Stewart's recipes. I love cranberries in baked things...the tartness of them. Delicious!! The zucchini adds a little something without being the major flavor. Hope you enjoy them as much as I have! Note: You can substitute the applesauce with oil, I just prefer to use applesauce. Also, the cups will be quite full when you fill them, but I haven't had any trouble with them spilling over.

Provided by rbrynsaas

Categories     Quick Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup sugar
1/2 cup brown sugar
1/2 cup applesauce
1 teaspoon vanilla extract
1 cup grated zucchini
1/2 cup cranberries, chopped

Steps:

  • Preheat oven to 375°F Grease muffin tin; set aside.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, baking soda, cinnamon and salt; set aside.
  • In a large bowl, whisk together the eggs, sugars, applesauce and vanilla. Stir in the zucchini.
  • Add the flour mixture to the wet ingredients, and stir to combine; do not overmix. Using a rubber spatula fold in the cranberries. Divide the batter evenly among the 12 cups.
  • Bake, rotating the pan halfway through, until the muffins are golden, 25 to 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Turn the muffins on their sides in their cups, and cool.
  • Bread Variation: Follow instructions for muffins, transferring batter to a 9x5 loaf pan, buttered or sprayed with non-stick spray. Bake at 375 F, rotating the pan halfway through, 45-50 minutes. Transfer to wire rack to cool before serving.

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