Cranberry-Zucchini Muffins

 

 

 

 

 

I was craving something sweet this afternoon and trying to decide what might satisfy me when I remembered I still had quite a bit of zucchini from a friend’s garden.  At first I was thinking of a quick bread but came across an interesting recipe in Martha Stewart’s Baking Handbook for Zucchini-Cranberry Muffins. 

 

This is a super quick and easy recipe and in no time at all I was enjoying one of these light and moist muffins.  The zucchini provides the moisture, of course, and the cranberries add a great zing! There’s a little cinnamon and vanilla included to add more interest.  They are sweet but not overly so.  They are so easy to pull together I think they may find a place at one of my next brunches!

 

adapted from Martha Stewart’s Baking Handbook

 

1¾ cup flour, 
½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon

¼ tsp salt

2 extra-large eggs
1 cup sugar,
½ cup vegetable oil 
1 tsp vanilla

 

1 generous cup shredded zucchini

¾ cup cranberries