This morning was no exception. Armed with my Martha Stewart Baking handbook and a warming oven, I made Cranberry Zucchini Muffins.
They are pretty good. The sweetness of the batter calms the tart cranberries. It is well matched when paired with a delicious cup of Colombian coffee.
Cranberry-Zucchini Muffins
Non-stick cooking spray
1 3/4 cups of all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 Large Eggs
1 Cup Sugar
1/2 cup of vegetable oil
1/2 teaspoon pure vanilla extract
1 cup of finally grated zucchini
1/2 fresh cranberries
Preheat oven to 375'. Spray 10 baking cups with non-stick cooking spray.
In a bowl, mix together flour, baking powder, baking soda, and cinnamon. Set aside.
In a large bowl, whisk together eggs, sugar, oil and vanilla.
Stir in the zucchini.
Add the flour mixture, and stir to combine. Do not over mix.
Divide the batter evenly among the prepared muffin cups.
Fold the cranberries evenly into each muffin cup.
Bake, 25-20 minutes. I baked them 25 minutes and that was a little on the high side.
Cool, or serve warm. Enjoy.
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