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.
Preheat oven to 350 degrees, grease bottoms and sides (with unsalted butter or coconut oil) of paper muffin cups (12).
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.
In another large bowl combine, egg, oil, sugar, milk and vanilla, mix well.
Add dry ingredients to wet and mix until combined to remove lumps, add zucchini, mix well.
Spoon evenly between muffin cups and bake for 45 min,
let muffins cool for 10 min in pan before removing.
Servings 12