Fall is in full swing here in Colorado and it has been making me search for ways to incorporate yummy fall flavors. When I came across this recipe I knew it was the perfect way to satisfy my cravings. It comes from SoNo Baking Company, my very favorite bakery of all time. If you like to bake, just buy the book, every recipe is just right. These are even better than I imagined, soft and moist with some texture from the veggies. The cranberries added bursts of tartness and beautiful color. I did make one change right off the bat and replaced half of the oil with natural applesauce. It worked out perfectly! The only thing I would add is some kind of nuts…maybe walnuts on top? Mmm Mmm Mmmmm.
Zucchini, Carrot and Cranberry Spice Muffins
2 cups all-purpose flour
¾ t baking powder
¾ t coarse salt
¾ t ground cinnamon
½ t baking soda
1 cup sugar
½ cup canola oil
½ cup natural applesauce (bonus points if you make your own!)
¾ cup grated carrot (about 2 medium)
¾ cup grated zucchini (about 1 medium)
1 ½ t pure vanilla extract
1 cup whole fresh (or frozen, unthawed) cranberries
Preheat oven to 375°F. Grease a muffin pan or insert muffin cups. In a medium bowl whisk together flour, baking powder, salt, cinnamon, and baking soda; set aside. In a large bowl, whisk together sugar, oil, eggs, grated carrot and zucchini, and vanilla. I used a coarser grate to keep some of the color and texture of the vegetables, but you could use a fine grate to hide those healthy veggies. J
Add the dry ingredients and fold until the flour has been absorbed. Fold in the cranberries. Use a 2 inch ice cream scoop to divide the batter evenly among the prepared muffin cups.
Bake, rotating the pan about two-thirds of the way through, about 20-25 minutes, until golden brown and a tester comes out clean. Transfer the pan to a wire rack and allow to cool in the pan. Use a knife to gently lift the muffins and turn them on their sides in the pan. Enjoy!