Ingredients and Weight:
- Zucchini: 1 medium, about 150 grams
- All-purpose flour: 2 cups, 250 grams
- Sugar: 1/2 cup, 100 grams (can be reduced for a healthier option)
- Eggs: 3 large
- Butter: 1/2 cup, melted and cooled, 112 grams
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Cranberries: 1/2 cup, dried
- Nuts: 1/2 cup, chopped (e.g., almonds or walnuts)
Preparation Time:
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total: 50 minutes
Difficulty Level:
[Level 3]: Moderate. Basic baking skills required.
Preparation Method Steps:
- Preheat the oven to 375°F (190°C).
- Combine flour, baking powder, and salt in a large bowl. Set aside.
- In a separate bowl, whisk eggs and sugar until well combined. Add melted butter and mix.
- Add the zucchini, cut into small pieces or grated, to the egg mixture and stir.
- Stir in the cranberries and nuts.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Spoon the mixture into muffin cups, filling them about 3/4 full.
- Bake for 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool for 5-10 minutes before removing from the pan and transferring to a wire rack to cool completely.
Nutritional Information:
(Per muffin, based on 8 total muffins)
Calories: approximately 350kcal (depending on sugar amount used)
Fat: 14g
Carbohydrates: 55g
Protein: 6g
Fiber: 3g (based on the ingredients provided)
Dish Characteristics:
- A combination of fresh vegetables (zucchini) with traditional baking flavors (cranberries and nuts).
- Perfect for breakfast, snack, or as a side dish.
- Can be made in advance and stored for later consumption.
User Comments:
- "These muffins are a great way to sneak some veggies into the family's morning routine!" - John Doe, Parent.
- "The combination of flavors is unique and delicious. The cranberries give it a nice tartness." - Jane Smith, Foodie.
- "A perfect blend of flavors and textures. The nuts add a nice crunch." - Michael Johnson, Chef.
Special Precautions and Tips:
- Use fresh zucchini for best results. If not in season, frozen is also acceptable but may alter the texture slightly.
- Adjust sugar according to your preference for a more balanced or less sweet option.
- Ensure that the butter is completely melted and cooled before adding to the egg mixture to prevent the eggs from cooking prematurely.
