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Saturday, December 15, 2012

Zucchini and Cranberry Muffins



Cry berry muffins - still in shock horror innocent babies and fabulous educators


Why Why Trader Joes do you print baking soda in the same colors as baking powder.  I now write on the lids because too many times I have mixed up the two.



I bring my eggs to room temperature by putting them in warm water.



A colorful mix
 

yummmm love the sour and sweet mix


Zucchini Cranberry Muffins
From Martha Stewart’s Baking Handbook
adapted

1 3/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. cinnamon
1/4 tsp. salt
2 eggs room tempature
1 cup sugar
1/2 cup sunflower oil
1/2 tsp. vanilla
1 cup finely grated zucchini (1 - 2 medium)
3/4 cup fresh or frozen whole cranberries divided 1/2 cup and 1/4 cup
course sugar for sprinkling on top

1. Preheat oven to 350 F and line muffin pan with cupcake liners (I made 16 muffins in all)
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.
3. In a large bowl, whisk together the eggs, sugar, oil, and vanilla.
4. Stir in the zucchini.
5. Add the flour mixture, and stir until just mixed
6. Using a rubber spatula, fold in the cranberries - reserve 1/4 cup to top with
7. Divide the batter evenly among the prepared muffin cups.
8. Top with cranberries and course sugar
9. Bake, rotating the pan halfway through, until the muffins are golden and a cake tester inserted in the center of one muffin comes out clean, 25 - 30 minutes.
10. Transfer the pan to a wire rack to cool for 10 minutes.
11. Turn the muffins on their sides in their cups, and cool. 
340 degrees in convention toaster oven for 27 minutes

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