Farm Fresh Zucchini Cranberry Nut Muffins

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup brown sugar 
• 2 tablespoons butter 
• 1 cup cranberries 
• 1  eggs 
• 1.5 cups flour all-purpose
• 0.5 cup butter softened
• 0.3 teaspoon salt 
• 1.5 teaspoons vanilla extract 
• 0.5 cup walnut pieces 
• 1 cup sugar white
• 1 cup zucchini grated

Equipment

• bowl
• oven
• hand mixer
• toothpicks
• muffin liners

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.
2. Mix 6 tablespoons flour and brown sugar together in a bowl; cut butter into the flour mixture until you have pea-sized crumbs.
3. 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.
4. 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.
5. Sprinkle topping mixture onto the batter.
6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.