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Cranberry Zucchini Muffins

Midwest Living Editor-in-Chief Dan Kaercher visited the Wisconsin Cranberry Discovery Center and after sampling our cranberry zucchini muffins – made using a recipe developed by Taste-Test Kitchen Baker Donna Stebbins – requested a copy for inclusion in his book, “Taste of the Midwest,” published in June 2006.

  • 2-1/2 cups flour
  • 1-1/4 cups sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons cinnamon
  • 2 cups zucchini, grated
  • 3 eggs
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 1/2 cup walnuts, chopped (optional)
  • 1 8-ounce can crushed pineapple, drained
  • 1 cup sweetened dried cranberries

In a medium bowl, mix the first 5 ingredients. In a small bowl, whisk together the eggs, sour cream, vegetable oil and vanilla. Stir the egg mixture into the dry ingredients. Fold in the zucchini, walnuts, pineapple and sweetened dried cranberries. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees F. for 25 minutes. Makes 2 dozen.

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