Delicious Zucchini Cranberry Nut Muffins Recipe

Ingredients

• 6 tablespoons flour
• 0.25 bup brown sugar
• 2 tablespoons butter
• 1 cup white sugar
• 0.5 cup margarine, softened
• 1 egg egg
• 1.5 teaspoons vanilla extract
• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 cup grated zucchini
• 1 cup cranberries
• 0.5 cup walnut pieces

Instructions

1. Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin with muffin liners.
2. In a medium bowl, combine flour and brown sugar. Cut in the butter until the mixture resembles coarse crumbs. Set this topping aside.
3. In a large bowl, cream together white sugar and butter with an electric mixer until light and fluffy. Beat in the egg and vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the butter mixture, mixing until just combined. Gently fold in the zucchini, cranberries, and walnuts. Spoon the batter into the prepared muffin cups, filling them almost to the top. Sprinkle the reserved topping evenly over each muffin.
5. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, approximately 25 minutes.

Nutrition

• Calories: 278 kcal
• Fat Content: 13 g
• Fiber Content: 1 g
• Sugar Content: 21 g
• Sodium Content: 181 mg
• Protein Content: 3 g
• Cholesterol Content: 21 mg
• Carbohydrate Content: 38 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g