Zucchini, Carrot, and Cranberry Muffins
barely adapted from The SoNo Baking Company Cookbook by John Barricelli
makes 12 muffins
2 C AP flour (used white whole wheat flour)
3/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
3/4 tsp ground cinnamon
pinch ground nutmeg
1 C sugar (used about 3/4 cup instead)
1 C canola oil
2 large eggs, room temp
3/4 C finely grated carrots (approx 1 medium)
3/4 C finely grated zucchini (approx 1 medium)
1 1/2 tsp pure vanilla extract
1 C whole fresh or frozen (unthawed) cranberries
Preheat oven to 375F degrees. Grease a standard 12 cup muffin pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, whisk together the sugar, oil, eggs, and vanilla until combined. Mix in the grated zucchini and carrots.
Fold in the dry ingredients with a rubber spatula until combined. Fold in the cranberries.
Divide the batter evenly among the muffin cups.
Bake for 20-25 minutes, until the muffins are golden brown and a cake tester inserted in the center of a muffin comes out clean. Rotate the pan mid way through the baking time.
Transfer the pan to a wire rack to cool for 10 minutes. Turn out muffins on their side in the muffin cups, and let cool in the pan. Serve warm or at room temp.
barely adapted from The SoNo Baking Company Cookbook by John Barricelli
makes 12 muffins
2 C AP flour (used white whole wheat flour)
3/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
3/4 tsp ground cinnamon
pinch ground nutmeg
1 C sugar (used about 3/4 cup instead)
1 C canola oil
2 large eggs, room temp
3/4 C finely grated carrots (approx 1 medium)
3/4 C finely grated zucchini (approx 1 medium)
1 1/2 tsp pure vanilla extract
1 C whole fresh or frozen (unthawed) cranberries
Preheat oven to 375F degrees. Grease a standard 12 cup muffin pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, whisk together the sugar, oil, eggs, and vanilla until combined. Mix in the grated zucchini and carrots.
Fold in the dry ingredients with a rubber spatula until combined. Fold in the cranberries.
Divide the batter evenly among the muffin cups.
Bake for 20-25 minutes, until the muffins are golden brown and a cake tester inserted in the center of a muffin comes out clean. Rotate the pan mid way through the baking time.
Transfer the pan to a wire rack to cool for 10 minutes. Turn out muffins on their side in the muffin cups, and let cool in the pan. Serve warm or at room temp.
Mmmm. Tasty. Made some without cranberries for the pickier kids. My boys LOVE cranberries so they preferred those.
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