Farm Fresh Zucchini Cranberry Nut Muffins

Ingredients

• Topping:
• 6 tablespoons all-purpose flour
• 1/4 cup brown sugar
• 2 tablespoons butter
• 1/2 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup grated zucchini
• 1 cup cranberries
• 1/2 cup walnut pieces

Directions

Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.

Mix 6 tablespoons flour and brown sugar together in a bowl; cut butter into the flour mixture until you have pea-sized crumbs.

Beat margarine and white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla into the butter mixture.

Mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the mixture; spoon into prepared muffin cups, filling nearly to the top. Sprinkle topping mixture onto the batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.