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1/2 Photos of Cranberry-Zucchini Muffins
This recipe is from Martha Stewart's Baking Handbook. I was looking for a lighter muffin recipe to try and stumbled across this one online. The zucchini keeps the muffins extremely moist without having to add a whole lot of oil. The cranberries pop in the oven and add a sour, gooeyness that I just love. If fresh cranberries aren't in season, the frozen ones work just fine.
Units: US | Metric
Serving Size: 1 (67 g)
Servings Per Recipe: 12