If your dried cranberries aren't plump and moist, cover them with boiling water and let soak for 5 minutes. Drain them and pat dry before using.
If you prefer, walnuts or hazelnuts can be substituted for the pecans.
Ingredients
Makes 24 mini-muffins
Special Equipment
Step 1
Position racks in upper and lower thirds of oven and preheat to 375°F. Butter muffin cups (if pans are not nonstick, butter liberally or spray with nonstick cooking spray).
Step 2
In large bowl, whisk together all-purpose and whole-wheat flours, cocoa, baking powder, salt, and cinnamon. Stir in zucchini.
Step 3
In medium bowl, whisk together eggs and brown sugar. Whisk in sour cream and oil. Fold wet mixture into dry until just combined (do not overmix). Gently fold in cranberries and pecans.
Step 4
Divide batter among muffin cups, filling each cup 3/4 full. Bake until dark golden on top and toothpick inserted in center comes out clean, 10 to 12 minutes. Cool in pan on rack 10 minutes, then serve warm or turn out onto rack to cool completely. (Muffins can be made up to 3 days ahead and stored in airtight container at room temperature, or frozen in airtight container up to 2 weeks. Defrost in refrigerator, then rewarm, if desired, wrapped in foil in 300°F oven 7 to 10 minutes.)
How would you rate Zucchini and Cranberry Mini-Muffins?
Leave a Review
Reviews (6)
Back to TopI think this was ok...I'd finely grate the zucchini next time, though, so it didn't taste so vegetably (I've had zucchini bread before, made by my mom's friend, which was moist and didn't taste like zucchini). I mean, the point is the make it healthy without it tasting so healthy, right? I might also recommend using less zucchini, maybe 1-1/2 cups instead of 2 cups. I made a number of substitutions to make it healthier, but I'd recommend cutting out the sugar altogether if you're using sweetened dried cranberries. You can't taste the sugar in the rest of the muffin anyway, so why bother using it? My substitutions: * buckwheat and whole wheat flour (1 cup each) instead of white and whole wheat flour; * 3/4 of 1/2 cup honey instead of light brown sugar (I had to reduce the liquid (oil) by 1/4 and increase the baking powder by 1/4 tspn to neutralize the honey's acidity; *low-fat yogurt instead of sour cream *no cocoa powder
kokoskote
8/16/2010
Don't waste your time with this recipe. They are tasteless, dense and blah!
Anonymous
San Mateo
10/20/2009
Larger muffins were OK but, even after 15 minutes in the oven, needed to be split and toasted.
mferis
9/28/2008
This was a big waste of time and ingredients. As a previous rater posted, they were pasty, tasteless. Even tried adding more brown sugar and cinnamon before I made the second batch, but they were just as bad.
jmapatterson
Kentucky
11/19/2007
dull flavor, heavy pasty texture, disappointed...
Anonymous
Amesbury, MA
11/17/2007
meh. good but unimpressive. i followed the recipe exactly except i made full-size muffins instead of minis. it took them 15 minutes to bake at full-size. adding more cinnamon would be an improvement.
jenninge
corvallis, or
11/16/2007
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