Zucchini And Cranberry Mini Muffins Recipes

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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.

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