Zucchini Muffins with Cranberries and Walnuts

This is a good way to use up all that extra zucchini you may have lurking in your vegetable drawer, cabinets, tupperware, bedroom closets, and still hanging on the vine.  It also won’t kill you in the calorie department.  However, if you want an absolutely amazing zucchini bread recipe, it hands down belongs to Paula Deen.  I still have that chocolate cake in my fridge, however, and it would be very, very bad to make her recipe. Although, now that I’m thinking about it, I’m regretting that I didn’t…oh well.  Here is a healthier version of zucchini bread, and still very tasty, just maybe not, as…

 

Zucchini Muffins with Cranberries and Walnuts

2 large eggs

1/2 C oil

1/2 C honey (use the same measuring cup as you did the oil, and the honey won’t stick)

1 tsp vanilla

1 C whole wheat flour

1/4 C toasted wheat germ

1 tsp cinnnamon

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 C shredded zucchini

1/2 C cranberries, you can use raisins, if you’d rather

1/2 C walnuts, chopped

Preheat the oven to 350.  Lightly grease a 12 Cup muffin pan.

In a small bowl, whisk together wet ingredients.  

In a large bowl, combine dry ingredients.  Make a well in the center, and add the egg mixture, stir until just combined.  Fold in zucchini and cranberries.  

Pour batter into muffin tins, and top with walnuts.  Bake for 25 minutes, or until toothpick comes out clean.  Remove from pan and cool on a wire rack.

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