Tag Archives: muffins

Zucchini Cranberry-Nut Muffins

Posted by Brenda K. Agresta in Do You Know the Muffin Man and tagged with , , ,

Zucchini Cranberry- Nut Muffins

This year is the first year I have planted zucchini; I really don’t have room in my garden but I found a spot and plopped in one plant. It grew quickly with all of the rain that we have had and sprouted many yellow flowers. After watching and waiting I was pleasantly surprised to find a beautiful bright green squash had been born – and it grew so quickly! I decided it was time to pluck this beauty before it got too big. Now I pondered, just what to do with just one zucchini? Not enough for a casserole or a quiche. It must be meant to be a muffin. And so it was. These moist, tasty gems are great for snacking, for breakfast or as an accompaniment to dinner.

Zucchini Cranberry-Nut Muffins

Makes 12

1 egg
1/2 cup applesauce
3/4 cups sugar
1 large or 2 small zucchini grated and well drained (1 cup)
1 teaspoon vanilla
1 cup sifted all purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoons salt
1/2 cup dried cranberries
1/2 cup chopped walnuts

Beat egg lightly in a large bowl. Stir in applesauce, sugar, zucchini and vanilla. In a separate bowl, sift flour, baking powder, baking soda, cinnamon and salt. Stir into egg mixture until well blended; stir in cranberries and nuts. Spray each cup of a 12 cup muffin pan with Pam. Use a standard size ice cream scoop to fill each cup 3/4 full. Bake at 350 degrees for 15-20 minutes, using a toothpick to test for doneness. Cool in pan for 5 minutes, then turnout onto a wire rack to finish cooling. 11700551_10204390571064012_4335858958550328781_oZuc muf 2

Lemon Raspberry Streusel Muffins

Posted by Brenda K. Agresta in Do You Know the Muffin Man and tagged with , , ,

Lemon Raspberry Streusel Muffins

This delicate muffin gets it’s tang from lemon yogurt and lemon zest. Paired with sweet raspberries, it’s fresh and fruity with a subtle tart flavor. Great for breakfast or just for snacking.

Lemon Raspberry Streusel Muffins
(Recipe from Pillsbury’s Complete Book of Baking)

Makes 14 regular size muffins

For the muffins you will need:
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1- 8 ounce container lemon yogurt
1/2 cup oil
1 teaspoon grated lemon peel
2 eggs
1 cup fresh or frozen raspberries (do not thaw)

For the topping you will need:
1/2 cup sugar
1/4 cup flour
2 tablespoons butter
1/3 cup sliced almonds

Heat oven to 400 degrees. Line muffin tins with paper liners or spray wells with Pam. In large bowl, combine 2 cups flour, 1/2 cup sugar, baking powder, baking soda and salt; mix well. In small bowl, combine yogurt, oil, lemon peel and eggs; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Gently stir in raspberries. Fill muffin cups 3/4 full.

In small bowl, combine 1/2 cup sugar and 1/4 cup flour. Using pastry blender or fork, cut in butter until crumbly. Add sliced almonds. Sprinkle over batter.

Bake at 400 degrees for 15 to 20 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan onto a wire rack to continue cooling.

lemon raspberry muffin