Cranberry carrot muffins are a unique way to use leftover cooked carrots and cranberry sauce. These tasty muffins are full of flavor, and make a great breakfast or snack.
*makes 12 muffins
2 cups whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
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 or finely grated carrots. (If you don’t have carrots, you can use left over sweet potatoes instead).
Zest of 1 orange
1/2 cup leftover cranberry sauce
- Preheat the oven to 375 degrees. Line a muffin tin with paper liners, or grease with cooking spray.
- In a large bowl, sift together the flour, baking powder, salt, cinnamon and nutmeg.
- With an electric mixer, cream the butter on low speed. Once it’s creamy, slowly add the sugar. Increase the speed to medium/high and beat until light and fluffy, 3-4 minutes.
- Add the eggs one at a time and beat until they’re mixed in completely. Add the carrots and orange zest and mix until well combined.
- Slowly add the dry ingredients and mix until just combined. Do not over-mix! Gently fold the cranberry sauce into the batter with a rubber spatula.
- Spoon the batter into the muffin tin, evenly distributing it between the 12 cups.
- Bake 20-25 minutes, (check at 20 min.), until light golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes and serve warm or at room temperature.