BCL - Farm Fresh Zucchini Cranberry Nut Muffins So Tasty
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Farm Fresh Zucchini Cranberry Nut Muffins |
"Steve, my farmer friend, has kept me nicely provided with zucchini. I turned into seeking to make an authentic muffin recipe to thank him that could knock his socks off."
Ingredients :
- Topping:
- 6 tablespoons all-motive flour
- 1/four cup brown sugar
- 2 tablespoons butter
- half cup margarine, softened
- 1 cup white sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 half of teaspoons baking powder
- half of teaspoon baking soda
- 1/four teaspoon salt
- 1 cup grated zucchini
- 1 cup cranberries
- 1/2 cup walnut pieces
Instructions :
Prep : 20M | Cook : 12M | Ready in : 45M |
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- Preheat oven to 375 degrees F (a hundred ninety levels 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 till you have pea-sized crumbs. Set apart.
- Beat margarine and white sugar with an electric mixer in a massive bowl till mild and fluffy. Beat egg and vanilla into the butter combination.
- Mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; steadily beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the mixture; spoon into organized muffin cups, filling almost to the top. Sprinkle reserved topping mixture onto the batter.
- Bake within the preheated oven until a toothpick inserted into the center comes out easy, about 25 minutes.
Notes :
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