Farm Fresh Zucchini Cranberry Nut Muffins

Steve, my farmer friend, has kept me well supplied with zucchini. I was looking to make an original muffin recipe to thank him that would knock his socks off.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 283 Calories

Ingredients

• 1 egg
• 1 cup white sugar
• ¼ teaspoon salt
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons vanilla extract
• ½ teaspoon baking soda
• 2 tablespoons butter
• 1 ½ teaspoons baking powder
• 1 cup grated zucchini
• ½ cup margarine, softened
• 6 tablespoons all-purpose flour
• ¼ cup brown sugar
• 1 cup cranberries
• ½ cup walnut pieces

Recipe Instructions

Step 1

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

Step 2

Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.

Step 3

Mix 6 tablespoons flour and brown sugar together in a bowl for topping; cut butter into the flour mixture until you have pea-sized crumbs. Set aside.

Step 4

Beat margarine and white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla into the butter mixture.

Step 5

Mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the mixture; spoon into prepared muffin cups, filling nearly to the top. Sprinkle reserved topping mixture onto the batter.