Recipe Details
Ingredients
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6tablespoonsall-purpose flour
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1/4cupbrown sugar
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2tablespoonsbutter
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1cupwhite sugar
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½cupmargarine, softened
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1egg
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1 ½teaspoonsvanilla extract
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1 ½cupsall-purpose flour
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1 ½teaspoonsbaking powder
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½teaspoonbaking soda
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¼teaspoonsalt
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1cupgrated zucchini
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1cupcranberries
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½cupwalnut pieces
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with liners.
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Make the topping: Mix flour and brown sugar together in a bowl. Cut in butter until the mixture resembles pea-sized crumbs.
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Make the muffins: Beat sugar and margarine in a large bowl with an electric mixer until light and fluffy. Beat in egg and vanilla.
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Mix flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into butter mixture. Fold in zucchini, cranberries, and walnuts. Spoon batter into the prepared muffin cups, filling nearly to the top. Sprinkle topping over each muffin.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories278 | |
| % Daily Value * | |
| Total Fat 13g |
17% |
| Saturated Fat 3g |
15% |
| Cholesterol 21mg |
7% |
| Sodium 181mg |
8% |
| Total Carbohydrate 38g |
14% |
| Dietary Fiber 1g |
5% |
| Total Sugars 21g |
|
| Protein 3g |
7% |
| Vitamin C 4mg |
4% |
| Calcium 51mg |
4% |
| Iron 1mg |
7% |
| Potassium 108mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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