Muffins Recipe ✓ Farm Fresh Zucchini Cranberry Nut Muffins

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.

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

Cooking 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.

Nutrition Facts

• calories283.2
• carbohydrateContent38.6 g
• cholesterolContent20.6 mg
• fatContent13.3 g
• fiberContent1.4 g
• proteinContent3.6 g
• saturatedFatContent3 g
• sodiumContent272 mg
• sugarContent22 g