Cranberry Orange Zucchini Muffins

• Vegetarian

• Produce

  • 1 cup Cranberries, frozen
  • 2 Orange
  • 1 cup Zucchini

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cup All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 1/2 tsp Nutmeg
  • 1 1/2 cup Powdered sugar

• Dairy

  • 1/3 cup Butter, unsalted
  • 2/3 cup Milk

Found on shugarysweets.com

Ingredients

• 2 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp nutmeg
• 1/2 tsp kosher salt
• 1 cup shredded zucchini
• 2/3 cup milk
• 1/3 cup unsalted butter, melted
• 1 large egg
• 1 orange, zested
• 1 cup frozen cranberries
• 1 1/2 cup powdered sugar
• 1 orange, juiced (about 2-3Tbsp)

Directions

• Preheat oven to 350 degrees F. Spray muffin cup pan with baking spray. Set aside. In a large bowl, mix flour, sugar, baking powder, baking soda, nutmeg and salt together. Add zucchini, milk, melted butter, orange zest and egg. Fold in cranberries. Fill muffin cups 2/3 full. Bake for 17-19 minutes until toothpick comes out clean. Cool on wire rack 5 minutes, then remove from pan and cool completely. For the glaze, whisk together the powdered sugar and orange juice until smooth. Dip tops of cooled muffins in glaze, and allow to set. ENJOY.