Pre-heat oven to 180 degrees. Spray muffin tins with a cooking spray and dust with flour or line with patty pan.
Sift together dry ingredients. Add zucchini and cranberries and stir through evenly.
Combine wet ingredients in a separate bowl and whisk to combine. Add the dry ingredients to the wet and mix gently – do not overwork or muffins will be tough.
Spoon into prepared cup cake holes and bake at 180 degrees, 12 mins for mini muffins and 20 mins for the big ones. Test if they are cooked by inserting a clean cake tester or bamboo skewer and checking it comes out clean.
Tip: Pour a little water into any spare muffin holes to ensure that any residue does not burn during cooking, will make cleaning a lot easier!