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

Cranberry Sorbet

Looks like a big tongue.  Left overs from Thanksgiving tossed together with some simple syrup transforms boring to brilliant.  The basic simple syrup recipe keeps refrigerated in a clean bowl for a month.  I usually 4x the recipe for spontaneous sorbet.

Part One

Cranberry Sauce

from The American's Test Kitchen Family Cookbook

adapted

3/4 cup sugar
1 cup water
1/4t sea salt
12oz fresh cranberries

~ bring sugar, water and salt to a boil in non-reactive saucepan medium heat
~ stir to dissolve sugar
~ stir in cranberries and simmer to thicken
~ 10 minutes berries will begin to pop
~ remove from heat and cool to room temperature

Part Two

Cranberry Sorbet

from Me

1 cup left over cranberry sauce
1 1/2 cup simple syrup (see other sorbet recipes)
1t lemon juice
splash vodka

~ combine all ingredence
~ freeze according to manufactures directions

If you prefer a smooth sorbet, put all ingredient in blender and blend until smooth before freezing.