Zucchini And Cranberry Mini-Muffins Recipe

Name: Zucchini And Cranberry Mini-Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup whole-wheat flour; 1 tablespoon unsweetened cocoa powder; 1 teaspoon baking powder; 3/4 teaspoon kosher salt; 1/2 teaspoon ground cinnamon; 2 cups zucchini, coarsely grated (from about 2 medium); 2 large eggs; 1/2 cup (packed) light brown sugar; 1/2 cup sour cream; 1/3 cup vegetable oil; 1/2 cup dried cranberries; 1/2 cup pecans,; and chopped; 2 mini-muffin pans (preferably nonstick), each with 12 (1/8-cup) cups (each about 1 3/4 inches wide and 3/4 inch deep)

Servings: persons

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
2 cups zucchini, coarsely grated (from about 2 medium)
2 large eggs
1/2 cup (packed) light brown sugar
1/2 cup sour cream
1/3 cup vegetable oil
1/2 cup dried cranberries
1/2 cup pecans,
and chopped
2 mini-muffin pans (preferably nonstick), each with 12 (1/8-cup) cups (each about 1 3/4 inches wide and 3/4 inch deep)

1
Position racks in upper and lower thirds of oven and preheat to 375u00b0F. Butter muffin cups (if pans are not nonstick, butter liberally or spray with nonstick cooking spray).
2
In large bowl, whisk together all-purpose and whole-wheat flours, cocoa, baking powder, salt, and cinnamon. Stir in zucchini.
3
In medium bowl, whisk together eggs and brown sugar. Whisk in sour cream and oil. Fold wet mixture into dry until just combined (do not overmix). Gently fold in cranberries and pecans.
4
Divide batter among muffin cups, filling each cup 3/4 full. Bake until dark golden on top and toothpick inserted in center comes out clean, 10 to 12 minutes. Cool in pan on rack 10 minutes, then serve warm or turn out onto rack to cool completely. (Muffins can be made up to 3 days ahead and stored in airtight container at room temperature, or frozen in airtight container up to 2 weeks. Defrost in refrigerator, then rewarm, if desired, wrapped in foil in 300u00b0F oven 7 to 10 minutes.)

755

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1/2 cup whole-wheat flour, 1 tablespoon unsweetened cocoa powder, 1 teaspoon baking powder, and more.

Yes, Zucchini And Cranberry Mini-Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini And Cranberry Mini-Muffins

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