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Saturday, July 23, 2016

farm fresh zucchini cranberry nut muffins

Ingredients

  • Servings: 12
  • topping:
  • 6 tablespoons all-purpose flour
  • 1/4 cup brown sugar
  • 2 tablespoons butter
  • 1/2 cup margarine, softened
  • 1 cup white sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup grated zucchini
  • 1 cup cranberries
  • 1/2 cup walnut pieces

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins

  • preheat oven to 375 degrees f (190 degrees c). prepare 12 muffin cups with liners.
  • mix 6 tablespoons flour and brown sugar together in a bowl; cut butter into the flour mixture until you have pea-sized crumbs.
  • 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.
  • 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 topping mixture the batter.
  • bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

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