Zucchini Cranberry Muffins
This weekend, take advantage of all that summer zucchini and whip up a batch of moist, sweet muffins -- bet they won't last till Monday!
Servings: 24 muffins
Ingredients:
* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 2 teaspoons baking soda
* 1 teaspoon salt
* 2 teaspoons cinnamon
* 1/4 teaspoon nutmeg
* 3 eggs
* 1 1/2 cups sugar
* 1 cup vegetable oil
* 2/3 tablespoon pure vanilla extract
* 2 cups grated zucchini
* 1 (8-ounce) can crushed pineapple
* 1 1/2 cups whole cranberry sauce
* 1/2 cup raisins
* 1/2 cup walnuts
Directions:
Sift the dry ingredients together.
Beat the eggs. Blend in the sugar, oil and vanilla. Fold in the zucchini, pineapple and cranberries.
Add the wet ingredients to the dry ingredients. Mix until just blended. Fold in the raisins and nuts.
Pour the batter into muffin cups and bake at 375 degrees F for 20 to 25 minutes, or until a knife inserted in the center of a muffin comes out clean.
