Carrot and Cranberry Muffins

comments (0) August 7th, 2008     

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Ingredients:
Butter
1-1/2 cups grated carrots
1 cup fresh cranberries, chopped
2/3 cup packed light brown sugar
Finely grated zest of 1 orange
1-1/4 cups milk
1 egg, lightly beaten
1/3 cup vegetable oil
1-1/2 cups unbleached all-purpose flour
3/4 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice

Makes 12 muffins

If you like, sprinkle with your favorite streusel topping before baking.

Preheat oven to 400°F and butter the muffin tin. Mix the carrots, cranberries, brown sugar, and orange zest in a small bowl; set aside. In a separate bowl, whisk the milk, egg, and oil. In a large mixing bowl, combine the remaining ingredients.

Stir the carrot mixture into the liquid ingredients. Make a well in the center of the dry ingredients; add the wet mixture and stir until the batter is blended.

Divide the batter evenly in the muffin tin. Bake for 22 to 23 min. When done, the muffins will be golden brown, and the tops will feel springy to the touch. Cool the muffins in the tin for 10 min., then transfer to a cloth-lined basket and serve.

Recipe by Ken Haedrich
October 1997
from issue #11

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posted in: berries, carrots, bread, breakfast

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