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    You are in: Home / Recipes / Cranberry Zucchini Muffins Recipe
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    Cranberry Zucchini Muffins

    Average Rating:

    1 Total Reviews

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    • on August 16, 2013

      So tasty! I approve of the modifications to the original Martha Stewart recipe, the extra spices made the flavor more enticing to me. I added 1/2 cup of chopped walnuts and used half applesauce and half Melt (a vegan coconut oil blend). They turned out moist, wonderfully aromatic, cheerfully dotted with green and red and full of flavor. With a bumper crop of zucchini and frozen cranberries I'll definitely be making these again. Thank you, rbynsaas :-)

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    Nutritional Facts for Cranberry Zucchini Muffins

    Serving Size: 1 (70 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 158.5
     
    Calories from Fat 9
    16%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.3 g
    1%
    Cholesterol 35.2 mg
    11%
    Sodium 135.7 mg
    5%
    Total Carbohydrate 34.4 g
    11%
    Dietary Fiber 1.0 g
    4%
    Sugars 17.6 g
    70%
    Protein 3.1 g
    6%

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