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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Shortbread

Thanksgiving a day to watch Macy's Parade and feast, but I must confess we are West Coast and prefer The Rose Bowl Parade.  Two years ago we went and saw the floats up close.  A highly recommended activity.  

Cookies Cookies we want cookies!  Well twist my arm and make me use my new shortbread molds.  I confess I screwed up this recipe but luckily caught my error.  The wording of ingredients seems odd.  The butter is listed in sticks and cups hence this cookie is a delicious heart attack.

Shortbread

from Martha Stewart's Baking Handbook

adapted

3 sticks (1 1/2 cups) unsalted butter at room temperature
2 1/2 cups all purpose flour
1/4t salt
3/4 cup plus 2T confectioners' sugar

~ preheat oven 325
~ butter cookie molds or 12" by 8" rimmed baking sheet and line it with parchment paper leaving 1" over hang
~ whisk flour and salt in a small bowl
~ beat butter until fluffy on medium speed in mixer with paddle attachment 3 to 4 minutes
~ add confectioner's sugar and beat until light and very fluffy about 2 minutes and scrap down bowl as needed
~ add flour salt mixture and beat on low speed scraping down when needed until just incorporated
~ should look like a soft cookie dough
~ using a small offset spatula evenly spread dough evenly on mold ( and press I learned this when my detail was lacking) or baking sheet
~ refrigerate 15 minutes
~  prick dough all over with fork
~ bake 40 to 45 minutes until golden brown
~ transfer to wire rack
~ if using a baking sheet cut cookies while hot leaving in pan while cooling
~ put in air tight container
~ keep at room temperature for up to a week