Muffin Accomplished!

Zucchini Muffins with Cranberries? Check. Yesterday I honed in upon my baking skills and whipped up a batch of gluten/dairy free zucchini muffins with dried cranberries. The outcome? Perfectly risen muffins with just a touch of sweetness and a moist interior. Success! I adapted a recipe I found on Simply Recipes here:

http://simplyrecipes.com/recipes/zucchini_bread/

Here are my substitutes to make it gluten and dairy free.

Zucchini Cranberry Muffins

INGREDIENTS

2 eggs, beaten

1 cup Sugar in the Raw

2 teaspoons vanilla

3 cups grated fresh zucchini

1 cup applesauce

2 teaspoons baking soda

Pinch salt

3 cups Bob's Red Mill Baking and Biscuit Mix * this contains Xantham Gum so there was no need to add any to the recipe*

1/2 teaspoon nutmeg

2 teaspoons cinnamon

1 cup dried cranberries 

Directions: 

1. Preheat the oven to 350°F.  Line 2 muffin pans with cupcake wrappers. I sprayed a bit of olive oil on the wrappers to keep the muffins from sticking.

2. In a large bowl, mix together the sugar, eggs, and vanilla. Stir in the grated zucchini and applesauce. Next add the baking soda and a pinch of salt. Finally add the flour one cup at a time, making sure all is stirred in. Last sprinkle in the cinnamon, nutmeg and dried cranberries and mix well. * Taste the batter to check for sweetness. If you like your muffins sweeter, you might want to add more sugar*

3. Drop a heaping spoonful into wrapper. Bake for 15 minutes uncovered. If still not done, bake for another 5 to 10 minutes with foil gently resting over the top. This will stop the muffin tops from browning too much.

4. Let cool for 5 minutes in the pan, then remove and enjoy! Store uneaten muffins in a sealed container. 

Bon appetit and happy baking!

Pictures will be coming soon!