Recipes
Healthy Cranberry Nut and Zucchini Muffins
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- Get off to a healthy start with these moist and sweet muffins. Each one is packed with additions like freshly grated zucchini, crunchy pecans and tart cranberries to provide wholesome nutrition and lasting energy.
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- Yield:
- 12 Muffins
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- Ingredients:
- Non-stick butter baking spray with powder
- 1¼ Cups Arrowhead Mills Organic Unbleached Wheat Flour
- ½ teaspoon baking powder + ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 2 large eggs
- 1 Cup soft brown sugar
- ½ Cup canola oil
- ½ teaspoon pure vanilla extract
- 1 Cup finely grated zucchini
- ½ Cup frozen cranberries
- ½ Cup chopped pecans
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- Directions:
- Preheat oven 350°F. Generously butter a standard muffin tins In a medium bowl combine together flours, baking powder, baking soda, and cinnamon, salt and set aside.
- In a medium bowl, whisk together eggs, sugar, oil, and vanilla.
- Stir in zucchini and nuts.
- Stir in the flour mixture and fold in the cranberries, do not over mix.
- Divide the batter between the muffin tins and bake in the center of the oven for 25-30 minutes or until test comes out clean.
- Let cool in pan for 5 minutes and then remove from pan to cool completely on wire rack.
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