Creative Ways to Cook with Carrots that Go Beyond the Basics

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Cranberry. Carrot Muffins

These moist and flavorful muffins bring together the natural sweetness of carrots and the tartness of cranberries for a perfectly balanced bite. Lightly spiced with cinnamon and nutmeg, they make a wholesome breakfast or snack that feels both comforting and refreshing. Enjoy them warm with a little butter or as a grab-and-go treat.

Ingredients (for 12 muffins):

• 1 ½ cups all-purpose flour
• ½ cup whole wheat flour (or use all-purpose)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¾ cup brown sugar
• 2 large eggs
• ½ cup vegetable oil or melted coconut oil
• ½ cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 ½ cups grated carrots
• ½ cup dried cranberries (or fresh cranberries, chopped)
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk the eggs, brown sugar, oil, applesauce, and vanilla until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in grated carrots, cranberries, and nuts.
5. Divide the batter evenly among the muffin cups, filling about ¾ full.
6. Bake for 18-22 min., or until a toothpick inserted into the center comes out clean.
7. Let cool for 5 min. in the pan before transferring to a wire rack to cool completely.