Sometimes it’s worth experimenting with special pairings in the kitchen: I am sure no one will protest against the zucchini-cranberry muffin.
There are days when our fridge seems to be quite bleak. Well, if I think about it more, I realize that there are only days like that. The only exception is the half an hour in our week when we are already home from the weekly grocery shopping, we put everything into the fridge or the larder, but the kids are still nowhere to be seen. Well, everything is perfect then, we have enough of everything, the shelves are full, the kids can reach anywhere to escape starvation.
Today I was brave enough to look into the fridge… and to my biggest pleasure, it wasn’t completely empty. Hurray! Two whole, just a little saggy zucchinis were in it. Two! Well, yes, but in what form would it be possible to serve two zucchinis, that fills the stomach of five kids who are always hungry?! The traditional zucchini tart, was not a possibility due to the limited resources of food, and moreover I was not in the mood to stand next to the oven for hours, so I wanted to go for something that can be baked, because than it’s enough to take a look at it every once in a while, and in the meantime I can write my blog.
As I was strolling around in the house, I suddenly saw the muffin pan and then came the idea: Zucchini muffin is the best I could do with the lonely vegetables in our fridge. I quickly found the right recipe, and there was no stopping from there.
Zucchini-cranberry muffin – an unordinary pairing
- 3½ cups flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 whole eggs
- 2 teaspoons oil
- ⅘ cup sugar
- ½ teaspoon vanilla aroma
- 2 smaller zucchinis about
- 2 cups fresh or frozen cranberries (or other type of berries: blackberry, red currant or maybe mixed forest fruits)
- Preheat the oven to 200 degrees Celsius.
- Clean the zucchini and grate it with a fine-whole grater.
- Clean the excess water with a paper towel, and put it aside.
- Mix the flour, the baking powder, the baking soda, the cinnamon and the salt in a bowl.
- In another bowl, mix the sugar, the eggs, the oil and the vanilla aroma. Add the grated zucchini.
- Mix the content of the two bowls, add the fruit and mix it carefully.
- Add the raw butter to the muffin forms filled with muffin paper, and bake for 25 minutes, until they are golden brown or the toothpick stuffed in it does not take any butter off.