This recipe is from Martha Stewart's Baking Handbook. I was looking for a lighter muffin recipe to try and stumbled across this one online. The zucchini keeps the muffins extremely moist without having to add a whole lot of oil. The cranberries pop in the oven and add a sour, gooeyness that I just love. If fresh cranberries aren't in season, the frozen ones work just fine.

Ingredients

12 serv.

flour↗1 3⁄4 cups
baking powder↗1⁄2 teaspoon
baking soda↗1⁄2 teaspoon
cinnamon↗1⁄2 teaspoon
salt↗1⁄4 teaspoon
eggs↗2
sugar↗1 cup
vegetable oil↗1⁄2 cup
vanilla↗1⁄2 teaspoon
zucchini1 cup
finely shredded
cranberries↗1⁄2 cup
whole

Step-by-step instructions

1
Preheat oven to 375 degrees.
2
The dry team goes in one bowl (flour, baking powder, baking soda, cinnamon and salt).
3
The wet team goes in a separate bowl (eggs, sugar, vegetable oil, vanilla and zucchini).
4
Combine the wet team and dry team, add the cranberries and stir until just mixed.
5
Spoon the batter evenly into 12 muffin cups.
6
Bake for 25-30 minutes.

Source: food.com

Original recipe ↗

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