Farm Fresh Zucchini Cranberry Nut Muffins

Combining cranberry-walnut muffins and zucchini bread in this recipe will get you 12 delicious muffins.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 283 Calories

Ingredients

• 1 egg
• 1 cup white sugar
• 2 tablespoons butter
• 1 cup grated zucchini
• 6 tablespoons all-purpose flour
• 1 cup cranberries
• 1.5 cups all-purpose flour
• 1.5 teaspoons vanilla extract
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1.5 teaspoons baking powder
• 0.5 cup margarine, softened
• 0.25 cup brown sugar
• 0.5 cup walnut pieces

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Step 2

Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.

Step 3

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.

Step 4

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.

Step 5

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.