Zucchini and Cranberry Mini-Muffins

Zucchini and Cranberry Mini-Muffins
Photo by Stephen Sullivan

Ingredients

  • ½ teaspoon ground cinnamon
  • 1/3 cup vegetable oil
  • 2 cups zucchini
  • 2 large eggs
  • ½ cup pecans, toasted
  • ¾ teaspoon kosher salt
  • ½ cup sour cream
  • + 7 more ingredients
    • 1 ½ cups all-purpose flour
    • ½ cup dried cranberries
    • ½ cup light brown sugar
    • ½ cup whole-wheat flour
    • 1 teaspoon baking powder
    • 1 tablespoon unsweetened cocoa powder
    • 2 mini-muffin pans (preferably nonstick), each with 12 (1/8-cup) cups (each about 1 3/4 inches wide and 3/4 inch deep)

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

View full recipe at Epicurious

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