Muffins are my go-to dessert when I have to have a sweet. Sweets are becoming less a part of my life as my blood-sugar problems intensify. This muffin is more like a breakfast muffin than a dessert muffin, since it’s not overly sweet. Zucchini and applesauce lend moistness and flavor, and the craisins, walnuts and spices round everything out to make a muffin that is very light, slightly spicy, fruity and crunchy. I’ll be making these again to be sure.
|Zucchini Cranberry Muffins |
Adapted from Simply Recipes
Rating: 9.5 out of 10
1 jumbo egg
3/4 cup sugar (I used 1/2 cup brown sugar + 1 Tbsp. NuNaturals Stevia)
1 tsp. pure vanilla extract
1/3 cup melted butter (I used 2 Tbsp. Smart Balance 50/50 + 1/2 cup applesauce)
1 tsp. baking soda
big pinch sea salt
1/4 tsp. nutmeg
1 tsp. cinnamon
1-1/2 cups flour (I used 3/4 cup white whole wheat, 3/4 cup unbleached all-purpose)
1/2 cup toasted walnuts
1/2 cup dried sweetened cranberries
1-1/2 cups finely grated zucchini (grate on large holes of box grater, then chop)
Heat oven to 400F. Set out a 12-cup muffin tin. Spray lightly with non-stick cooking spray, or line with paper cups.
In medium bowl, whisk together egg, sugar, vanilla and melted butter. Sprinkle baking soda, salt, nutmeg and cinnamon over mixture and whisk in. Using a spatula or spoon, gradually add flour, gently stirring only till barely combined. Fold in walnuts, cranberries and zucchini, being careful not to overmix.
Divide batter evenly among muffin cups, using about 1/4 cup for each. Place pan in oven, close door and immediately reduce heat to 325F. Bake 17-20 minutes, or till a toothpick inserted near center returns with just a few crumbs. Yield: 12 muffins