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

Happy Pumkin Muffins

with a wink and a smile...

 

These happy faces were a sheer accident.  Note those adorned with chocolate chips for the kids smile with glee, while the adult walnut cranberry are just muffins, nuts!

 Pumpkin Muffins

adult and kid version  

from: The American's Test Kitchen

Family Cookbook

adapted

2 cups all purpose flour

1t baking soda

1t baking powder

2t cinnamon

1/2t sea salt

1/2t  nutmeg ( I prefer freshly grated)

1 15oz can organic pumpkin

1 cup sugar

8T butter melted and cooled

2 lg eggs

3t vanilla extract

kids version you choose the amount

chocolate chips

adult version you choose the amount

raw walnuts toasted

dried cranberries

~ set oven to 350 degrees

~ whisk flour, baking soda, baking powder, cinnomon, salt, nutmeg and ginger in a large bowl.

~ mix pumpkin, sugar, melted butter, eggs and vanilla in another large bowl until frothy.

~ GENTLY fold in pumpkin mixture into the dry ingredients using a rubber spatula until just combined (over mixing will cause gluten to form and brick muffins)

~ line muffin tin and fill 1/3

~ sprinkle with chosen add in - chips, nuts, fruit

~ add more batter to cover and sprinkle some of you add in on top

~ bake on middle rack about 25 minutes

~ should spring back when touched

~ cool on wire rack