Cranberry Carrot Muffins

Wednesday , 27, November 2013 Leave a comment

Cranberry-Carrot Muffins

Leftover roasted Carrots and chunky Cranberry relish are the perfect addition to these day after Thanksgiving Breakfast Treats 🙂


  • 2 cups Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon ground Cinnamon
  • 1/4 teaspoon ground Nutmeg
  • 1/4 teaspoon ground Ginger
  • 1/2 cup (1 stick) Unsalted Butter.. at room temperature
  • 3/4 cup Sugar
  • 2 large Eggs.. at room temperature
  • 1 cup pureed cooked Carrots
  • Zest of 1 Orange
  • 1/2 cup leftover Cranberry relish
  • 2 tablespoons Coarse Sugar… for sprinkling


  • Preheat the oven to 375degrees F. Line a 12 cup muffin tin with paper liners.
  • In a large bowl.. sift Flour, Baking Powder, Salt, Cinnamon, Nutmeg, Ginger together.
  • Cream Butter on medium speed until lightened. On low.. slowly add Sugar. Increase speed to medium high.. beat until light and fluffy
  • Add Eggs.. one at a time..add Carrot puree, Orange zest.. beat until well combined.
  • With mixer on low.. slowly add dry ingredients.. mix until just combined.. do NOT overbeat.
  • Gently fold Cranberry relish into Batter until evenly distributed.
  • Evenly divide batter among the lined muffin cups and sprinkle a little Sugar over the top of each.
  • Bake until light golden brown and a toothpick inserted in the center comes out clean… 25-30 minutes.
  • Serve Warm…Yum 🙂

Recipe courtesy of Food Network

Cranberry Carrot Muffins

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