Ingredients
2 eggs
125 ml (1/2 cup) sugar
125 ml (1/2 cup) olive oil
Juice of 1 lime
Zest of 1 lime
235 g (2 cups) grated zucchini, undrained (about 2 medium-sized zucchini)
170 g (1 1/2 cups) all-purpose unbleached flour
2.5 ml (1/2 teaspoon) baking powder
2.5 ml (1/2 teaspoon) salt
1 ml (1/4 teaspoon) baking soda
50 g (1/2 cup) Patience Fruit & Co Whole & Juicy Cranberries
Cooking time 25 to 30 minutes Portions 12 muffins
Here’s a great recipe that showcases one of our favourite vegetables, zucchini. Grated zucchini makes muffin batter deliciously smooth and moist, just the way we like it – bye-bye, dry muffins!
We hear all the time how important it is to eat more veggies. This recipe sure fills the bill!
Ingredients
2 eggs
125 ml (1/2 cup) sugar
125 ml (1/2 cup) olive oil
Juice of 1 lime
Zest of 1 lime
235 g (2 cups) grated zucchini, undrained (about 2 medium-sized zucchini)
170 g (1 1/2 cups) all-purpose unbleached flour
2.5 ml (1/2 teaspoon) baking powder
2.5 ml (1/2 teaspoon) salt
1 ml (1/4 teaspoon) baking soda
50 g (1/2 cup) Patience Fruit & Co Whole & Juicy Cranberries
Print ShareSteps
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Place rack in the middle of the oven. Preheat oven to 180° C (350º F). Line 12 muffin cups with paper liners.
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Mix eggs, sugar, oil, lime juice and zest in a bowl. Mix until smooth. Add grated zucchini. Set aside.
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Mix flour, baking powder, salt and baking soda in another bowl. Mix dry ingredients with liquid ingredients till blended. Don’t overmix.
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Add cranberries and mix gently. Pour mixture into muffin pan and bake for 25 to 30 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Let cool.
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In this recipe
Organic Whole Dried Cranberries, Sweetened with Apple Juice
We wanted to offer you the juiciest, most tender cranberries possible, which is why we created our Organic Whole Dried Cranberries sweetened with apple juice. We dry them just enough for them to retain their tenderness and allow you to experience their incredible texture.
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