Friday, October 2, 2009
Save me from myself
If I'm not inspired about making main dishes or figuring out what's for meat these days, I'm way over-inspired when it comes to baking. As in I've made 2 batches (6 dozen) cookies, a cake, granola and a batch of muffins in the last four days and my butt feels huge. The three miles I ran this morning wasn't enough. I need an intervention.
There's a cake in the oven now and if it turns out well, I'll share that recipe soon but what I just finished baking is (luckily for me) to share with friends tomorrow. I'm seeing a college friend that I haven't seen in over two years and we get to meet each other's kids for the first time. So, in honor of that, I baked. As if I need an excuse.
I read about these muffins on Food Librarian and but the recipe is originally from Martha Stewart. The changes that I made were to sub part of the flour for whole wheat (you can use all-purpose for the whole 1 3/4 c.) and I decreased the sugar by 1/4 cup. They are a bit tart with the cranberry and definitely muffins, not zucchini cupcakes, but delicious.
Zucchini Cranberry Muffins (1 dozen)
1 c. all purpose flour
3/4 c. whole wheat flour
1/2 t baking powder
1/2 t baking soda
1/2 t cinnamon
1/4 t salt
3/4 c sugar
1/2 c vegetable oil
1/2 t vanilla
1 c grated zucchini
1/2 cup cranberries, cut in half or quarters
Preheat oven to 375 and grease a muffin tin (or use paper liners). Combine the flours, baking powder, baking soda, cinnamon and salt in a large bowl. Then combine the eggs, sugar, vegetable oil, vanilla and zucchini in another bowl. Add the wet to the dry, and stir until just combined. Then, stir in the cranberries. Don't overmix. Divide evenly in a muffin tin and bake for 18-22 minutes at 375 or until a tester comes out clean.