Oh Martha!

Cranberry Zucchini Muffins

{Martha Stewart "Baking Handbook"}
Makes ~10-12 muffins

Made these this afternoon-my thighs are now expanding from all the bites of this batter. Sorry, no photo today. But trust me, as you've well noticed, my photography is nothing to miss:)

1 3/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
2 eggs
1 cup sugar
1/2 cup vegetable oil
1/2 tsp. vanilla
1 cup finely grated zucchini (1 - 2 medium)
1/2 cup fresh or frozen whole cranberries

Preheat oven to 350 F and line 10-12 cups of a standard 12-cup muffin pan with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside. In a large bowl, whisk together the eggs, sugar, oil, and vanilla. Stir in the zucchini. Add the flour mixture, and stir to combine; do not overmix.

Using a rubber spatula, fold in the cranberries. Divide the batter evenly among the prepared muffin cups. Bake, rotating the pan halfway through, until the muffins are golden and a cake tester inserted in the center of one muffin comes out clean, 25 - 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Turn the muffins on their sides in their cups, and cool. Serve warm or at room temperature.