Boho KitchenAid Holiday Giveaway 2018 and Cranberry Zucchini Muffins

What better way to celebrate the Holiday season than with a great new Kitchenaid mixer to make these delicious cranberry orange zucchini muffins? Check out this great recipe.

Kitchenaid Winner

This contest is now closed and the winner from the rafflecopter is Joanne Lee, we wish her congrats.

Our sponsors for the giveaway were:

This giveaway is sponsored by the following content creators/influencers:

Shea Goldstein - Dixie Chik Cooks
Mary Marshall - Cooking with Mary and Friends
Ally Phillips - Ally’s Kitchen
Ann Krause - Sumptuous Spoonfuls
Abbe Odenwalder - This Is How I Cook
Michaela Kenkel - An Affair From The Heart
Liz Weber Berg - That Skinny Chick Can Bake
Claudia Lamascolo - What’s Cooking Italian Style Cuisine
Lynnette Moore - Moore or Less Cooking

Veronica Gantley - My Catholic Kitchen
Diane Baker - Canning and Cooking at Home
Sara de Leeuw - My Imperfect Kitchen
Lynn Vining - Southern With a Twist

I have had a KitchenAid mixer for over 30 years and absolutely couldn't live without it.


This was a great giveaway with all my friends from the Boho Tribe.


So happy for our winner.


Check out this great recipe.

Muffins for Breakfast

This is the perfect holiday colorful and festive muffin for fall.


The delicious flavors just shout holiday and Christmas.

A Festive Treat!

What better way to start off a breakfast than having a festive holiday warm muffin slathered with butter?


These muffins are sure to put a smile on everyone's face.


You can make these ahead of time, they freeze easily and serve them for a Christmas breakfast.

Comfort Food

I love my KitchenAid mixer for making bread, cookies, cake and so much more.


A name you can trust and surely makes some of the best desserts on the planet.


Wishing you all a very blessed holiday season and lots of luck winning a new mixer.

Cranberry Zucchini Muffins Pin for later

Perfect Muffins for the Holiday

I love mine and this is a recipe we make every year as a tradition.


These cranberry orange zucchini muffins are a tender moist delicious and festive muffin.


For those who love chocolate, don't be afraid to adapt this recipe.


You can add white chocolate chips or semi-sweet chocolate chips, they go great with these flavors!


Hope it's the first thing you try with your new mixer!

Cranberry Orange Zucchini Muffins

These are a favorite quick bread in our home.


These muffins are rich with cinnamon, spice and everything you would want that shouts fall and holiday with flavors.


They're moist and buttery with a hint of orange zest and shredded zucchini, that keeps that freshness of summer flavors too.

Fresh Baked

When I heat one up in the morning I wrap them in foil with butter in my toaster oven.


The muffins come out just like I just baked them.


These are great split open, buttered then place on a griddle to toast!


Give these delicious Holiday muffins a try, they're so easy and the cranberry orange zucchini muffins will be a new favorite in your home too!

Try Some of Our Other Favorites

Breakfast Cinnamon Raisin Muffins
Churro French Toast with Caramel Rum Topping
German Puffed Pancakes with Banana Caramel
Chocolate Chips Raspberry Pancakes
Blueberry Ricotta Pancakes
Sour Cream Blueberry Bread
Blueberry Zucchini Coconut Bread

cranberry, muffins, holiday, quick bread

quick bread, muffins, breakfast

Italian, American

Yield: 12Author: Claudia Lamascolo

Cranberry Orange Muffins

prep time: 10 mins cook time: total time: 10 mins

These are festive Holiday muffins bursting with fall flavors. The cranberry, orange and zucchini with a hint of cinnamon make this a delicious way to start your mornings

ingredients:

2 cups flour

3/4 cup white sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 cup shredded zucchini

2/3 cup milk

1/3 cup butter softened

1 large egg

1 orange, zested

1 cup dried cranberries

optional:  1/2 cup shredded coconut and 1/2 cup walnuts, pistachios or pecans chopped

instructions:

Heat oven to 350 degrees.  Spray the muffin tins with oil spray or use muffin paper liners. 

In a KitchenAid mixer add the sugar and softened butter and blend on low for around 2 minutes.

In a large bowl, mix the flour, baking powder and baking soda with the cinnamon, nutmeg, and salt altogether.

Fold the sugar mixture using the stir mode into the dry mixture. Add the zucchini, orange zest, and egg just until combined.

Remove the bowl from the mixer and fold in the berries by hand with a spatula. Add the walnuts and coconut if using.

Fill the muffin cups. Bake around 15 to 20 minutes until the middles spring back

calories
120

fat (grams)
11

sat. fat (grams)
8

carbs (grams)
12

net carbs
7

sugar (grams)
13

Created using The Recipes Generator

Cranberry Zucchini Muffins Pin for later

Don't Forget to check out our Best Muffins Roundup Collection