Zucchini and Cranberry Mini Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 2 cups zucchini, coarsely grated (from about 2 medium)
- 2 large eggs
- 1/2 cup (packed) light brown sugar
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted and chopped
- 2 mini-muffin pans (preferably nonstick), each with 12 (1/8-cup) cups (each about 1 3/4 inches wide and 3/4 inch deep)
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