Food
Carrot-Cranberry Muffins
By Yankee Magazine|May 08 2003|
Yield
12 muffins
Total Time
20 minutes
Ingredients
Butter (for pan)
1 cup whole-wheat flour
1 cup all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1/3 cup salted butter, melted
1 large egg
2/3 cup firmly packed light-brown sugar
1 cup milk
1 cup finely grated carrot
1/2 cup dried cranberries
Instructions
Preheat oven to 400°. Grease a 12-cup muffin pan. In a mixing bowl, combine flours, baking powder, salt, and cinnamon, and whisk together. In a second mixing bowl, combine melted butter, egg, brown sugar, and milk, and blend until smooth.
Add dry ingredients to wet, stirring to combine. Stir in carrot and cranberries. Fill muffin cups and bake until golden brown on top, about 20 minutes.
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.
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.