Fruit and Nut Zucchini Muffins
Warm from the oven, or at room temperature, who doesn't like muffins. :) Why not surprise a neighbour or a friend with a batch of these moist fruit and nut delights. Include the recipe and let them keep the muffin tin as a wonderful gift. Created for the 2010 Category Craze-E Contest.
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INGREDIENTS
Nutrition- 3⁄4cup flour
- 1⁄4teaspoon baking powder
- 1⁄4teaspoon baking soda
- 1⁄4teaspoon salt
- 1⁄4teaspoon nutmeg
- 1⁄4teaspoon cinnamon
- 1
- 1⁄4cup oil
- 1⁄2teaspoon vanilla
- 1⁄2
- 1⁄2
- 1⁄4cup unsweetened dried cranberries
- 1⁄4
- 1⁄4cup unsalted sunflower seed kernels
- unsalted sunflower seed kernels, for garnish
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DIRECTIONS
- Preheat oven to 350*. Line 6 muffin tins with paper liners.
- In a small bowl, mix together flour, baking powder, baking soda, salt, nutmeg and cinnamon. Set aside.
- In a medium sized bowl, use a spatula or wooden spoon to mix together the beaten egg, oil, vanilla, and brown sugar. Stir in the grated zucchini.
- Stir the dry ingredients into the zucchini mixture. Gently fold in the cranberries, dates and sunflower kernels.
- Divide evenly among the muffins cups. Sprinkle with additional sunflower kernels if desired.
- Bake for 30 or until tested done with a toothpick.
- Remove muffins from the tin, to cool on a wire rack.
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