These muffins offer a nice balance of tart and sweet flavors.

　　

Ingredients

makes 10

　　Unsalted butter, room temperature, for pan, or nonstick cooking spray

　　1 3/4 cups all-purpose flour

　　1/2 teaspoon baking powder

　　1/2 teaspoon baking soda

　　1/2 teaspoon ground cinnamon

　　1/4 teaspoon salt

　　2 large eggs

　　1 cup sugar

　　1/2 cup vegetable oil

　　1/2 teaspoon pure vanilla extract

　　1 cup finely grated zucchini (1 to 2 medium)

　　1/2 cup fresh or frozen whole cranberries

　　

Step 1

Preheat the oven to 375°F. Generously butter 10 cups of a standard 12-cup muffin pan; set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside.

　　

Step 2

In a large bowl, whisk together the eggs, sugar, oil, and vanilla. Stir in the zucchini. Add the flour mixture, and stir to combine; do not overmix. Using a rubber spatula, fold in the cranberries. Divide the batter evenly among the 10 prepared muffin cups.

　　

Step 3

Bake, rotating the pan halfway through, until the muffins are golden and a cake tester inserted in the center of one muffin comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Turn the muffins on their sides in their cups, and cool. Serve warm or at room temperature

　　

Cranberry-Zucchini Quick Bread Variation

Step 4

Follow instructions for Cranberry-Zucchini Muffins, transferring batter to a 9-by-5-inch loaf pan coated with butter or nonstick cooking spray. Bake at 375°F, rotating the pan halfway through, until a cake tester inserted into the center comes out clean, 45 to 50 minutes. Transfer to a wire rack to cool before serving.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter