Cranberry Zucchini Muffins

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup applesauce
• 1 teaspoon vanilla extract
• 1 cup grated zucchini
• 1/2 cup cranberries, chopped

Recipe

• 1 preheat oven to 375°f grease muffin tin; set aside.
• 2 in a medium bowl, whisk together the flour, baking soda, baking powder, baking soda, cinnamon and salt; set aside.
• 3 in a large bowl, whisk together the eggs, sugars, applesauce and vanilla. stir in the zucchini.
• 4 add the flour mixture to the wet ingredients, and stir to combine; do not overmix. using a rubber spatula fold in the cranberries. divide the batter evenly among the 12 cups.
• 5 bake, rotating the pan halfway through, until the muffins are golden, 25 to 30 minutes. transfer the pan to a wire rack to cool for 10 minutes. turn the muffins on their sides in their cups, and cool.
• 6 bread variation: follow instructions for muffins, transferring batter to a 9x5 loaf pan, buttered or sprayed with non-stick spray. bake at 375 f, rotating the pan halfway through, 45-50 minutes. transfer to wire rack to cool before serving.