This is the last muffin recipe from the MSBH that I had to complete. I made a batch of these last year around Christmas time, but forgot to post about them and now for the life of me I cannot find the photos from way back then. So I made another batch and here they are. Cranberries are in the stores again and if you have some whithering zucchini still around from your summer garden, this is a good way to use them together.
In the Sisyphean task of keeping my kitchen organized, I have divested my cupboards of many redundant tools. This means my three various graters were donated to the Salvation Army store because my food processor and hand-held Microplane (pictured below) can pretty much handle my grating needs. I mention it only because the recipe calls for “finely grated” zucchini and neither of my two options really do that specific thing. I opted for the Microplane and it shaved razor-thin bits of zucchini. I love how they look.
The wet ingredients are whisked together…
…and then the zucchini is stirred in, followed by the dry ingredients…
…and finally the cranberries. I just love baking with cranberries; they add a refreshing ZING! to things.
They baked up just fine, no complaints, really, but I have to say that they taste totally meh. Cinnamon is the only spice used and it barely adds any flavor. These muffins taste so drab, and are hardly a worthy showcase for the zucchini (which deserves a much more moist, robust breading) and the cranberries (which could really shine here but are used far too sparingly and have no citrus or other complementary fruit to partner with).
So I’m disappointed with these muffins. There is none of the creativity and cleverness that Martha’s recipes are known for (and that are clearly present in the Date Bran Muffin recipe, for instance).