Zucchini Muffins

Ingredients/Zutaten

• 2 large eggs
• 1 to 1-1/3 cups (270g) sugar
• 2 tsp vanilla extract
• 3 cups grated zucchini, packed
• 3/4 cup unsalted butter, melted

• 2-3/4 cups (400g) all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp salt

• 1 cup walnuts, chopped large
• 1 cup dried cranberries, soaked in water

Instructions/Zubereitung

1. Preheat oven to 350° F (175° C).
2. Coat muffin pan with butter, including around cup rims, or use paper cups.
3. In a large bowl, beat the eggs, add sugar, vanilla extract, grated zucchini and melted butter.
4. In a separate bowl, mix flour, baking soda, baking powder, cinnamon, ground ginger, ground nutmeg, and salt.
5. Stir the dry mix into the wet mix, and add walnuts and cranberries. (Do not over-mix!)
6. Use a spoon to distribute dough equally into 12 regular-sized cups. Fill cups completely, and just above the surface.

1. Bake at 350° F on the middle rack until muffins are golden brown, and tops bounce back when pressed, (~30 minutes)
2. Use a toothpick to test the centers.

1. Set aside 5 minutes to cool and set, then remove muffins from pan and allow to cool another 15 minutes before serving.

1. Muffins keep well in a sealed container in the fridge for several days.