Monday, May 30, 2016

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Written By:  Bobbie

It has been a while since I made zucchini bread, and at some point for some unknown reason I ended up packing up my bread pans so I decided to wing it and go with some muffins instead.  I had in my head a basic recipe and wanted to take it up a notch with some dried cranberries and nutmeg.  The muffins were a huge hit with friends and family.  Even the kiddo that balks every time I bust out with some zucchini side dish with dinner had her eyes rolling up in the back on her head.  These quickly became her grab and go breakfast for the week.

3 cups flour
1 teaspoon salt
1/2 teaspoon nutmeg
2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
3 eggs
2 teaspoon vanilla extract
2 cups sugar
1 cup melted butter
2 cups shredded zucchini
1 cup dried cranberries

Preheat oven to 350 degrees and line or spray cupcake pan.  In large bowl sift together flour, salt, nutmeg, cinnamon, baking powder, and baking soda.  In second bowl mix together eggs, vanilla extract, sugar, and melted butter.  Add wet ingredients to dry ingredients and mix together.  Add zucchini and dried cranberries to batter and stir until combined.   Fill cupcake wells about 3/4 full and bake for 25-30 minutes, or until toothpick comes out clean.

I ended up with 20 muffins, and already have several requests from friends and family to make more.

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