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.