Ingredients
-
3/4
-
1/4
-
1/4
-
1/4
-
1/4
-
1/4
-
1
-
1/4
-
1/2
-
1/2
-
1/2
-
1/4
-
1/4
-
1/4
-
Directions
Fruit and Nut Zucchini Muffins,Warm from the oven, or at room temperature, who doesn’t like muffins. 🙂 Why not surprise a neighbour or a friend with a batch of these moist fruit and nut delights. Include the recipe and let them keep the muffin tin as a wonderful gift. Created for the 2010 Category Craze-E Contest.,Great recipe, thank you so much for sharing. Thou I vent for savory version, which was delicious. For the savory zuccini muffins, I ommited sugar completely and added 1 chopped shallot, some white pepper, salt, grained coriander, garlic powder and tabasco. So yummy lunch/breakfast food!
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Steps
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1
Done
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Preheat Oven to 350*. Line 6 Muffin Tins With Paper Liners. |
|
2
Done
|
in a Small Bowl, Mix Together Flour, Baking Powder, Baking Soda, Salt, Nutmeg and Cinnamon. Set Aside. |
|
3
Done
|
in a Medium Sized Bowl, Use a Spatula or Wooden Spoon to Mix Together the Beaten Egg, Oil, Vanilla, and Brown Sugar. Stir in the Grated Zucchini. |
|
4
Done
|
Stir the Dry Ingredients Into the Zucchini Mixture. Gently Fold in the Cranberries, Dates and Sunflower Kernels. |
|
5
Done
|
Divide Evenly Among the Muffins Cups. Sprinkle With Additional Sunflower Kernels If Desired. |
|
6
Done
|
Bake For 30 or Until Tested Done With a Toothpick. |
|
7
Done
|
Remove Muffins from the Tin, to Cool on a Wire Rack. |
