Zucchini Muffins with Cranberries and Walnuts

Today was the last day of my vacation, so why not bake?

I made 1/2 a batch of Zucchini Muffins using the recipe from SimplyRecipes.com.

Making 1/2 a batch, I ended up with 8 muffins.

Zucchini Muffins with Cranberries and Walnuts

Ingredients-

2 large eggs

1 1/3 cup (270g) sugar

2 teaspoons vanilla extract

3 cups (360g) packed grated zucchini

3/4 cup unsalted butter, melted

2 3/4 cups (400g) all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon ground ginger

1/2 teaspoon nutmeg

1/4 teaspoon kosher salt

1 cup walnuts, optional

1 cup dried cranberries, optional

Method- Preheat the oven to 350°F

Put a liner in each muffin cup in your muffin pan.

In a large bowl, beat the eggs. Mix in the sugar and vanilla extract. Stir in the grated zucchini and the melted butter.

In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.

Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins, or cranberries if using.

Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely, above the surface of the muffin tin.

Bake at 350°F on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, 22 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins is done.

Set on a wire rack to cool for 5 minutes. Remove muffins from the tin, let cool another 20 minutes