The Pioneer Woman Tasty Kitchen
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Zucchini Cherry Muffins

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

A great way to turn abundant seasonal produce into a lovely little muffin.

Ingredients

  • ¾ cups Whole Wheat Flour
  • 1 cup Unbleached Flour
  • ½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Salt
  • 2 whole Eggs
  • 1 cup Sugar
  • ½ cups Vegetable Oil
  • 1 teaspoon Vanilla
  • 1 cup Grated Zucchini
  • 1 cup Frozen Or Fresh Sour Cherries, Chopped

Preparation

1) Preheat oven to 375 degrees F. Whisk together flours, baking powder, soda, cinnamon and salt.

2) In separate bowl, add eggs, sugar, oil, and vanilla. Whisk until smooth.

3) Add wet ingredients to dry ingredients, and stir until just combined. Stir in zucchini, and gently fold in sour cherries.

4) Grease a standard size muffin tin, or use papers. Fill each cup almost full. It only makes 11 muffins – sorry. If that bugs you, fill them a little less full and stretch it for a full dozen.

5) Bake for 25-30 minutes, until golden brown and a toothpick stuck into the center of a muffin comes out clean.

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melissar on 10.8.2010

I followed this recipe exactly and had more than enough batter for 12 muffins. One important step that’s missing from the recipe is to squeeze out the excess moisture from the grated zucchini before adding it to the batter. Also, the batter is very dry, stiff and difficult to mix before the addition of the zucchini and cherries, so don’t worry if you can’t get the dry ingredients completely incorporated at first. It will all come together once the fruit is added. In the end, these were tasty, but I thought the flavor of the whole wheat flour was a little overwhelming. Even though it’s not as healthy, if I make them again, I’ll try the recipe using entirely all-purpose flour.

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