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.

• Ready In: 35 mins
• Serves: 12

Ingredients

• 1 3⁄4 cups flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon salt
• 2  eggs
• 1  cup sugar
• 1⁄2 cup  vegetable oil
• 1⁄2 teaspoon vanilla
• 1  cup zucchini, finely shredded
• 1⁄2 cup cranberries, whole

Directions

1. Preheat oven to 375 degrees.
2. The dry team goes in one bowl (flour, baking powder, baking soda, cinnamon and salt).
3. The wet team goes in a separate bowl (eggs, sugar, vegetable oil, vanilla and zucchini).
4. Combine the wet team and dry team, add the cranberries and stir until just mixed.
5. Spoon the batter evenly into 12 muffin cups.
6. Bake for 25-30 minutes.