I created this original zucchini cranberry and nut muffin recipe to knock the socks off my farmer friend Steve who has kept me well supplied with zucchini
Prep Time
45 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with liners.
Make the topping: Mix flour and brown sugar together in a bowl. Cut in butter until the mixture resembles pea-sized crumbs.
Make the muffins: Beat sugar and margarine in a large bowl with an electric mixer until light and fluffy. Beat in egg and vanilla.
Mix flour
baking powder
baking soda
and salt together in a separate bowl; gradually beat into butter mixture. Fold in zucchini
cranberries
and walnuts. Spoon batter into the prepared muffin cups
filling nearly to the top. Sprinkle topping over each muffin.
Bake in the preheated oven until a toothpick inserted into the center comes out clean