Sunday, July 11, 2010

Zucchini Orange Cranberry Muffins

 It's the time of year when I'm searching for ways to use zucchini. This morning I came up with this.
Zucchini Orange Cranberry Muffins
2 cups flour ( You choose:unbleached, whole wheat/spelt, or gluten free mix with 1 tsp. xanthan gum)
3 tsp. baking powder
1/3 cup sugar (Brown sugar would seriously rock in these!)
1/4 tsp. salt
1/4 oil 
1 large egg, beaten
1 1/2 cup milk (Non milk folks could use rice milk)
1 tsp. vanilla extract
1/2 tsp. almond extract
1 1/4 cup shredded zucchini
1/2 cup dried cranberries
*Peel of 1 medium orange run through a rasp or small hole grater (Avoid the white part-it's bitter.)

Preheat oven to 350*. Line 12 muffin cups with paper or spray with oil.
Mix the dry, powdered ingredients.
In a separate bowl, mix the wet ingredients( oil,egg,milk). Add to dry ingredients.
Stir in extracts, zucchini, orange peel, and dried cranberries.
Divide evenly between muffin cups.
Bake for 20 minutes.

*When I use the peel of a citrus fruit in cooking, I always use organic to avoid chemicals.
Whoever thought of drying cranberries had a great idea!

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