Zucchini and Cranberry Mini-Muffins Recipe

Name: Zucchini and Cranberry Mini-Muffins Recipe
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup whole-wheat flour; 1 tablespoon unsweetened cocoa powder; 1 teaspoon baking powder; 3/4 teaspoon kosher salt; 1/2 teaspoon ground cinnamon; 2 cups zucchini, coarsely grated (from about 2 medium); 2 large eggs; 1/2 cup (packed) light brown sugar; 1/2 cup sour cream; 1/3 cup vegetable oil; 1/2 cup dried cranberries; 1/2 cup pecans, toasted and chopped; 2 mini-muffin pans (preferably nonstick), each with 12 (1/8-cup) cups (each about 1 3/4 inches wide and 3/4 inch deep)

www.epicurious.com

If your dried cranberries aren't plump and moist, cover them with boiling water and let soak for 5 minutes. Drain them and pat dry before using. If you prefer, walnuts or hazelnuts can be substituted...

Keywords

muffin
whole wheat flour
cocoa
zucchini
sour cream
dried cranberry
pecan
walnut
hazelnut
snack
breakfast
brunch
vegetarian
easy
make ahead
epicurious

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Ingredients

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
2 cups zucchini, coarsely grated (from about 2 medium)
2 large eggs
1/2 cup (packed) light brown sugar
1/2 cup sour cream
1/3 cup vegetable oil
1/2 cup dried cranberries
1/2 cup pecans, toasted and chopped
2 mini-muffin pans (preferably nonstick), each with 12 (1/8-cup) cups (each about 1 3/4 inches wide and 3/4 inch deep)