BCL - Farm Fresh Zucchini Cranberry Nut Muffins You Have To Try

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Farm Fresh Zucchini Cranberry Nut Muffins

"Steve, my farmer buddy, has kept me well provided with zucchini. I become seeking to make an authentic muffin recipe to thank him that might knock his socks off."

Ingredients :

  • Topping:
  • 6 tablespoons all-cause flour
  • 1/four cup brown sugar
  • 2 tablespoons butter
  • 1/2 cup margarine, softened
  • 1 cup white sugar
  • 1 egg
  • 1 half teaspoons vanilla extract
  • 1 half cups all-cause flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/four teaspoon salt
  • 1 cup grated zucchini
  • 1 cup cranberries
  • half cup walnut pieces

Instructions :

Prep : 20M Cook : 12M Ready in : 45M
  • Preheat oven to 375 ranges F (190 degrees C). Prepare 12 muffin cups with liners.
  • Mix 6 tablespoons flour and brown sugar together in a bowl for topping; reduce butter into the flour combination until you've got pea-sized crumbs. Set aside.
  • Beat margarine and white sugar with an electric mixer in a huge bowl until light and fluffy. Beat egg and vanilla into the butter mixture.
  • Mix 1 half of cups flour, baking powder, baking soda, and salt collectively in a separate bowl; progressively beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the combination; spoon into prepared muffin cups, filling nearly to the top. Sprinkle reserved topping combination onto the batter.
  • Bake in the preheated oven till a toothpick inserted into the center comes out easy, about 25 minutes.

Notes :

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