Farm Fresh Zucchini Cranberry Nut Muffins recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 272 mg
sugar: 22 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.

  2. 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.

  3. 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.

  4. 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.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Recipe Yield

12 muffins

Recipe Note

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.

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