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CookGo
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Farm Fresh Zucchini Cranberry Nut Muffins

Cost $6, save $8

Source: Recommended by CookGo

  • 30 Min
  • 12 Servings
  • $6

INGREDIENTS

  • Topping

    • 🌾 6 tablespoons all-purpose flour
    • 🟤 1/4 cup brown sugar
    • 🧈 2 tablespoons butter

  • Muffin Batter

    • 🍚 1 cup white sugar
    • ½ cup margarine, softened
    • 🥚 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

STEPS

1

Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with liners.

2

Make the topping: Mix flour and brown sugar together in a bowl. Cut in butter until the mixture resembles pea-sized crumbs.

3

Make the muffins: Beat sugar and margarine in a large bowl with an electric mixer until light and fluffy. Beat in egg and vanilla.

4

Mix flour, baking powder, baking soda, and salt together in a separate bowl. Gradually beat into butter mixture. Fold in zucchini, cranberries, and walnuts.

5

Spoon batter into the prepared muffin cups, filling nearly to the top. Sprinkle topping over each muffin.

6

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

NUTRIENTS

Per 1 serving

🔥

278

Calories

  • 3g
    Protein
  • 38g
    Carbs
  • 13g
    Fats

💡 Tips

Ensure the zucchini is well-grated to avoid large chunks in the muffins.You can substitute margarine with butter for a richer flavor.Fresh or frozen cranberries can be used; if using frozen, no need to thaw.For an extra crunch, toast the walnuts lightly before folding them into the batter.Store leftover muffins in the refrigerator for up to 5 days or freeze for up to a month.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.