Carrot Cranberry Muffins
Quickbreads, Coffee Cakes Recipes
Yield: 1 dozen
There are many ways to vary this recipe; substitute grated zucchini for the carrot, and try dried blueberries, currants, or raisins in place of the cranberries.
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 2-1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄3 cup butter, melted
- 1 egg
- 1⁄2 to 2⁄3 cup brown sugar
- 1 cup milk
- 1 cup finely grated carrot
- 1⁄2 cup dried cranberries
Preheat oven to 400 degrees F. Grease a 12-cup muffin pan. In a mixing bowl, combine the flour, baking powder, salt, and cinnamon, and stir until cinnamon is evenly distributed. In a second mixing bowl, combine the melted butter, egg, brown sugar, and milk, and blend until smooth. Add the dry ingredients to the wet, stirring to combine. Stir in the carrot and cranberries. Fill the muffin cups and bake 20 minutes.
Reviews by Readers
My husband is a very picky eater and I have tried so many things. This is one I have to make 2 times a week; he takes it in his lunch and all the guys at work send me donations because they love them too. – Reviewed by deez blue
Great muffins. I used white flour because I did not have any whole wheat at the time and they turned out just as well. Everyone in my family wants me to bake more. – Reviewed by Grant Evans
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