Cranberry Lemon Zucchini Muffins
Bright and cheery cranberries and the zest of lemon make these muffins as flavourful as they are moist.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 muffins
- Category: snacks
- Method: baking
- Cuisine: canadian
Ingredients
2 cups unbleached flour
½ cup sugar
1 Tablespoon baking powder
¼ teaspoon salt
2 teaspoons finely chopped lemon zest
1 cup finely grated zucchini
¾ cup skim milk
4 Tablespoons melted butter
1 egg
2 cups fresh or frozen cranberries
Instructions
- Preheat the oven to 400℉.
- Whisk the flour, sugar, baking powder, salt, and lemon rind in a large bowl and make a well in the center of the mixture.
- Whisk the zucchini, milk, butter and egg in another bowl and then pour into the well in the flour mixture, add the cranberries and stir until just moist and combined.
- Divide the batter evenly between 12 lined muffin cups and bake for 20 minutes or until golden.
- Remove from the pan and cool on a wire rack.
Keywords: Cranberry Lemon Zucchini Muffins