On Tap Oil & Vinegar Recipe Detail

Whole Wheat Zucchini Cranberry Muffins

with Extra Virgin Olive Oil

Ingredients:

Muffins

• 1 cup unbleached all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup sugar
• 1 Tbsp baking powder
• 1 tsp salt
• 2 tsp ground cinnamon
• 1/2 cup chopped walnuts, toasted
• 1/2 cup dried cranberries
• 2 large eggs, beaten
• 1/2 cup milk
• 1/2 cup Extra Virgin Olive Oil
• 1 cup packed shredded unpeeled zucchini

Frosting (optional)

• 8 oz cream cheese, room temperature
• 1/2 cup heavy whipping cream (chilled)
• 1/2 cup granulated sugar
• 1 Tbsp ground cinnamon

Directions:

Preheat oven to 400°F. Combine flour, sugar, baking powder, salt, and cinnamon in large bowl. Stir in walnuts and cranberries. In smaller bowl (or 2-cup measuring cup), combine eggs, milk, and olive oil. Make well in center of dry ingredients and add wet ingredients. Stir until barely combined then gently fold in zucchini. Spoon batter into greased 12-cup muffin tin. Bake 20-25 minutes or until muffins spring back when pressed with fingertips. Cool 5 minutes on wire rack.

While muffins are baking, prepare frosting. In large mixing bowl on medium speed, beat cream cheese, sugar, and cinnamon until smooth (about two minutes). Slowly add cream and continue mixing until thick and spreadable, about two minutes. Refrigerate frosting until muffins are cooled to room temperature. Frost and enjoy!