Hello folks, and welcome back to the All Things Southern kitchen. We recently held Pops and Keggie Kamp. That would be when my grands, known around these parts as The Fabulous Five, come stay and play with Keggie, and it is totally #noadultsallowed except for the BFF who will be allowed to hang on the lake with us because, as five-year-old Connor so astutely noted, “She’s like you, Keggie. She doesn’t act like a grown up. Out of the mouths, amen? But, back to the recipe. I baked and froze my Mini Cranberry Zucchini Muffins to have on hand for breakfast. They were just the thing for hungry grands. Full of good stuff and just enough sweetness to have ’em clamoring for more. Don’t tell picky eaters about the zucchini in these babies and they’ll never know. Mums the word on my end. Here, let me show you how to whip ’em up.
Mini Cranberry and Zucchini Muffins
1/2 cup sugar
1/2 cup shredded peeled zucchini
1/3 cup almond milk
1 tablespoon vegetable oil
1 cup all-purpose flour
3/4 cup dried cranberries
2 teaspoons baking powder
1 teaspoon cinnamon
Zest of a small orange
2 teaspoons fresh orange juice
We’ll start by combining a half cup of sugar, a half cup of peeled and shredded zucchini, a third cup of almond milk, one egg and a tablespoon of vegetable oil.
Now, in a separate bowl, we’ll add two teaspoons of baking powder to a cup of all-purpose flour along with a teaspoon of cinnamon. We’ll zest a small orange into this and stir in two teaspoons of the fresh orange juice. Now, it’s time to fold in the cranberries and then fold it all into the bowl with our flour mixture. Spoon into tins. This makes about 18 mini muffins.
Bake at 400 degrees for 13-15 minutes or until they rise and spring back when touched. Pssstt, I also make a wee bit of icing with confectioner’s sugar and water and drizzle it over the tops once their cooled. YUM!
Enjoy my Mini Cranberry and Zucchini Muffins, y’all! It’s good eating from the All Things Southern kitchen to yours~