Cranberry Orange Zucchini Muffins

 Cranberry Zucchini Muffins are bursting with the taste of fall with cinnamon spice and fresh orange zest.

These colorful muffins have a perfect blend of flavors that have such a wonderful taste and smell while baking it's hard to let them cool before devouring one.

Cranberries are a pretty nice addition to a holiday table not only with flavors but colors that are the perfect blending for a Christmas morning breakfast.

Muffins for Breakfast

Whats better fall muffin than these colorful yet flavorful cranberry and zucchini muffins?

I love the fact that leaving a little green stripe on the zucchini brings them to the perfect colors for a Christmas morning special treat.

The muffins are a great gift for someone hard to buy for also.

Make a double batch these go quickly!

Tips:

• Don't over mix the batter
• Measure everything as stated
• Keep them in airtight containers because of the zucchini moisture
• Always preheat your oven
• use silicone pretty tart molds for a pretty individual muffin for gift-giving
• the less you step in stirring the better for a nice textured muffin

Cranberries and Fruits

I love the fact you can use dried, frozen, or fresh cranberries.


Also if you're not a fan of cranberries just substitute blueberries those are another great substitute for the tangy cranberry flavor.


Any fruits chopped or dried can be used in combination with the zucchini.

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Other Fruit Substitutions

• mango chopped or papaya
• diced apples
• diced pears
• chopped pineapple
• fresh chopped cherries
• finely chopped nuts with dates or figs

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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 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 beaten

1 orange, zested

1 cup frozen, fresh, or 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 bowl add the sugar and softened butter and blend until evenly mixed together.

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

Gently stir in the sugar mixture with a spatula to the dry mixture. Add the zucchini, orange zest, and egg just until combined to not over mix the batter just blend this gently.

Fold in the berries by hand with a spatula. Add the walnuts and coconut if used.

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

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