Zucchini, Carrot & Cranberry Muffins

Zucchini, Carrot & Cranberry Muffins

2 cups flour
1 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
1/2 tsp baking soda
1 cup sugar
1 cup canola oil
2 eggs
3/4 cup finely grated carrot
3/4 cup finely grated zucchini
1 1/2 tsp pure vanilla
1 cup whole fresh or frozen cranberries

Preheat oven to 375 degrees. Butter a 12-cup muffin tray.
Mix together flour, baking powder, salt, cinnamon, and baking soda.
In another bowl, whisk together sugar, oil, eggs, grated carrot & zucchini, and vanilla.

Fold dry ingredients into wet, and mix gently until flour is absorbed. Then gently fold in the cranberries (don't overmix).
Divide the batter into 12 muffin cups.
Bake for approximately 25 minutes - until an inserted cake tester comes out clean.
Cool in the muffin tins on a wire rack.


Cream Cheese Icing

4 oz cream cheese, at room temperature
1/4 cup butter (unsalted), at room temperature
pinch of salt
1 1/2 cup icing sugar

Mix all ingredients together until smoothly combined.