Cranberry Orange Zucchini Muffins

Cranberry Orange Zucchini Muffins

Category, DifficultyBeginner

These muffins are light, moist and healthy, they're an even simpler version to make than my other zucchini muffin recipe, you don't need to have a lot specialty flours on hand. they're easy to make and easy to alter, try replacing the cranberries with blueberries, raspberries or even chocolate chips, the orange with lemon, make it your own with some experimentation.

Yields12 Servings
Prep Time5 minsCook Time45 minsTotal Time50 mins
Wet
 1 egg
 3 Tbsp canola oil
 1 tsp vanilla extract
 ½ cup milk
 ½ cup sugar
Dry
 1 cup all purpose flour or a store bought equivalent like Robin Hood Gluten Free Flour
 2 tsp baking powder
 ½ tsp baking soda
 ½ tsp cream of tartar
 zest of 1 orange
 ½ tsp salt
 1 cup fresh Cranberries
 1 cup seeded and shredded zucchini
1

Preheat oven to 350 degrees, grease bottoms and sides (with unsalted butter or coconut oil) of paper muffin cups (12).

2

Whisk to combine in a large bowl, flour, baking powder, baking soda, cream of tartar, salt, orange zest. Add cranberries and mix until they are coated.

3

In another large bowl combine, egg, oil, sugar, milk and vanilla, mix well.

4

Add dry ingredients to wet and mix until combined to remove lumps, add zucchini, mix well.

5

Spoon evenly between muffin cups and bake for 45 min,

6

let muffins cool for 10 min in pan before removing.

I grow zucchini in the summer then shred and freeze them in 1 cup measures, so I can make zucchini muffins all year round.

Ingredients

Wet
 1 egg
 3 Tbsp canola oil
 1 tsp vanilla extract
 ½ cup milk
 ½ cup sugar
Dry
 1 cup all purpose flour or a store bought equivalent like Robin Hood Gluten Free Flour
 2 tsp baking powder
 ½ tsp baking soda
 ½ tsp cream of tartar
 zest of 1 orange
 ½ tsp salt
 1 cup fresh Cranberries
 1 cup seeded and shredded zucchini

Directions

1

Preheat oven to 350 degrees, grease bottoms and sides (with unsalted butter or coconut oil) of paper muffin cups (12).

2

Whisk to combine in a large bowl, flour, baking powder, baking soda, cream of tartar, salt, orange zest. Add cranberries and mix until they are coated.

3

In another large bowl combine, egg, oil, sugar, milk and vanilla, mix well.

4

Add dry ingredients to wet and mix until combined to remove lumps, add zucchini, mix well.

5

Spoon evenly between muffin cups and bake for 45 min,

6

let muffins cool for 10 min in pan before removing.

Cranberry Orange Zucchini Muffins
No Comments

Sorry, the comment form is closed at this time.