Zucchini and Cranberry Mini-Muffins

Name: Zucchini and Cranberry Mini-Muffins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 118 milliliters dried cranberries; 2 larges eggs; 355 milliliters all-purpose flour; 1 teaspoons ground cinnamon; 1 teaspoons kosher salt; 118 milliliters (packed) light brown sugar; 118 milliliters pecans, toasted and chopped; 118 milliliters sour cream; 1 Tbsp unsweetened cocoa powder; 79 milliliters vegetable oil; 118 milliliters whole-wheat flour; 473 milliliters zucchini, coarsely grated (from about 2 medium)

You can never have too many hor d'oeuvre recipes, so give Zucchini and Cranberry Mini-Muffins a try. This vegetarian recipe serves 24. One serving contains 119 calories, 2g of protein, and 6g of fat. A mixture of zucchini, cranberries, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Position racks in upper and lower thirds of oven and preheat to 375°F. Butter muffin cups (if pans are not nonstick, butter liberally or spray with nonstick cooking spray).

Ingredients you will need

Cooking Spray

Butter

Equipment you will use

Muffin Liners

Oven

In large bowl, whisk together all-purpose and whole-wheat flours, cocoa, baking powder, salt, and cinnamon. Stir in zucchini.

Ingredients you will need

Baking Powder

Cinnamon

Zucchini

Cocoa Powder

Wheat

Salt

Equipment you will use

Whisk

Bowl

In medium bowl, whisk together eggs and brown sugar.

Ingredients you will need

Brown Sugar

Egg

Equipment you will use

Whisk

Bowl

Whisk in sour cream and oil. Fold wet mixture into dry until just combined (do not overmix). Gently fold in cranberries and pecans.

Ingredients you will need

Cranberries

Sour Cream

Pecans

Cooking Oil

Equipment you will use

Whisk

Divide batter among muffin cups, filling each cup 3/4 full.

Equipment you will use

Muffin Liners

Bake until dark golden on top and toothpick inserted in center comes out clean, 10 to 12 minutes. Cool in pan on rack 10 minutes, then serve warm or turn out onto rack to cool completely. (Muffins can be made up to 3 days ahead and stored in airtight container at room temperature, or frozen in airtight container up to 2 weeks. Defrost in refrigerator, then rewarm, if desired, wrapped in foil in 300°F oven 7 to 10 minutes.)

Equipment you will use

Toothpicks