Tuesday, August 12, 2014

Orange Cranberry Chocolate Chip Zucchini Muffins

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Did I tempt you yesterday on Instagram with the picture of the hot out of the oven Orange Cranberry Chocolate Chip Zucchini Muffins?  You know you want some!  Well now you're in luck.  The recipe is below.

Orange Cranberry Chocolate Chip Zucchini Muffins

Prep Time:  15 minutes
Bake Time:  20-25 minutes
Total Time:  35-40 minutes

Yields:  12 muffins


1/2 cup dried cranberries
1/4 cup orange juice
1 tablespoon orange zest
1-1/2 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup semisweet chocolate chips


Preheat oven to 350 degrees

In a microwave safe bowl combine dried cranberries and orange juice and zest. Microwave the mixture on high for 30 seconds.  Set aside for 5 minutes to allow dried cranberries to rehydrate and plump up.

In a bowl, combine flour, brown sugar, baking soda, cinnamon and salt.

In a separate bowl combine the egg, oil, milk and vanilla; mix well.

Stir wet ingredients into dry ingredients just until moistened.

Fold in zucchini, chocolate chips and cranberry mixture.

Grease muffin pan.  If you prefer instead you may also use foil or paper muffin tin liners.

Scoop heaping 1/4 cups of the batter into prepared muffin tins (they will appear about 2/3 full).

Bake for 20-25 minutes in the 350 degree oven.  Check to ensure muffins are done by inserting a toothpick.  (Push toothpick into the middle of the muffin.  If the toothpick is clean when removed the muffins are done.)

Allow muffins to slightly cool for 10 minutes in the tins before removing then place onto a cooling rack.  These are great warm or at room temperature.  Enjoy!

Looking for more tasty treats?  Head over to the What's for Dinner page and grab this and many of our other favorite recipes!

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