Zucchini Cranberry Muffins

​These muffins are full of zucchini which makes them truly moist and then when you get the “pop” of flavor from the cranberries, well that puts them over the top!  Yes, this is the perfect way to use up your left over cranberries after Thanksgiving, but why wait for Thanksgiving to buy cranberries, after all zucchini season lasts all through the summer.  

Ingredients:
​1 ½ cup flour
¾ cup almond meal
¾ cup turbinado sugar (you can substitute white sugar)
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 egg
1/3 cup olive oil
2/3 cup milk
1 ¾ cup shredded zucchini
1 cup fresh or frozen cranberries
 
Topping:
¼ cup turbinado sugar (you can substitute white sugar)
¼ cup chopped almonds
1/8 cup flour
1/8 cup butter, cold
 
Preheat oven to 350 degrees F
 
Stir flour, almond meal, sugar, baking powder, baking soda, and salt together in a bowl.  In a separate large bowl add the egg, oil, and milk and mix together.  Next add the dry ingredients to the wet and stir well. Stir in the zucchini and cranberries until well combined. I used a muffin pan sprayed with cooking spray but you could use muffin cups if you would rather.  Fill the muffin tin ¾ of the way full with batter.
 
For the topping, mix the sugar, almonds, and flour together.  Then add the butter and smoosh it in with a fork until it is crumbly.  Top the muffins with topping mixture.
 
Bake the muffins for 24 – 27 minutes, or until a toothpick comes out clean.

​Cool 5 minutes then transfer to a wire rack.  Next enjoy the deliciousness, warm or room temperature they you will definitely Mangialicious!