Tuesday, March 18, 2008

Cranberry-Zucchini Muffins

Time to redeem myself and prove that I'm not ALWAYS such a bumbler... with these jumbo muffins!

I can't take all the credit, though. This is a Martha Stewart recipe, and as most of us bakers would probably agree, Martha takes her baking seriously.

So... the muffins. Martha's recipe makes enough for 10, but I got 8... mostly because I used jumbo liners and made mine huge. But sometimes you need a bit of jumbo in your life.

These muffins baked up perfectly, and the sweetness of the muffin helped to balance out the tartness of the cranberries. This is a wonderful muffin for a cold, drizzly March morning with a big mug of strong coffee!

The ingredients:

All together now:


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Cranberry-Zucchini Muffins
1 3/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
2 eggs
1 cup sugar
1/2 cup vegetable oil
1/2 tsp. vanilla
1 cup finely grated zucchini (1 - 2 medium)
1/2 cup fresh or frozen whole cranberries
Directions:
1. Preheat oven to 350 F and line 8 - 12 cups of a standard 12-cup muffin pan with paper liners.
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 to combine; do not overmix.
6. Using a rubber spatula, fold in the cranberries.
7. Divide the batter evenly among the prepared muffin cups.
8. 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.
9. Transfer the pan to a wire rack to cool for 10 minutes.
10. Turn the muffins on their sides in their cups, and cool. Serve warm or at room temperature.

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