With a Grateful Prayer and a Thankful Heart: Sweet Carrot & Cranberry Muffins

Friday, April 10, 2015

Sweet Carrot & Cranberry Muffins

wow... these muffins head to the top of the leader board of our list of favorites.
I served them with dinner for my cousins and aunt and they disappeared.
Filled with three cups of shredded carrots and lots of sweet, dried cranberries, they are moist and hearty.  Skip the frosting and spread with whipped cream cheese and they are almost dessert!
Sweet Carrot & Cranberry Muffins
Recipe Source: The Williams Sonoma Baking Book page 64


Ingredients:
melted butter for greasing
4 large eggs
3/4 cup canola oil
1 1/2 tsp vanilla extract
2 cups unbleached all-purpose flour
1 3/4 cups sugar
2 tsp ground cinnamon
2 tsp poppy seeds
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 cups shredded carrots
3/4 cup dried cranberries (or raisins)

Directions:
Preheat the oven to 350F. Have ready two 12-cup muffin pans. Grease 14 of the cups and fill any unused cups with water to prevent warping.

In a large bowl, combine the eggs, oil, and vanilla. Beat vigorously with a whisk until smooth and slightly thickened, about 1 minute. In another bowl, stir together the flour, sugar, cinnamon, poppy seeds, baking powder, baking soda, and salt. Gradually stir the flour mixture into the egg mixture and beat just until smooth, about 20 strokes. Scrape down the sides of the bowl. Fold in the carrots and cranberries just until combined. Spoon the batter into the muffin cups, filling each cup three-fourths full.

Bake until golden, dry, and springy to the touch, 20-25 minutes. A cake tester inserted into the center of a muffin should come out clean. Let stand for 10 minutes. Using a small metal spatula, remove each muffin from its cup and place on a rack. Serve warm or at room temperature.

*makes 14 muffins

Optional Frosting:
1 cup confectioners' sugar
1/2 tsp butter, melted
dash salt
cream or milk

In small bowl, stir together the frosting ingredients until desired consistency.  Drizzle or spread on mostly cooled muffins.

*Instead of using a second muffin pan for two extra muffins, I poured the batter into a small (3" x 5") loaf pan.  Bake until wooden pick inserted comes out clean (about 10-15 minutes longer than the muffins)

*This time, I made 12 extra large muffins and baked for 30 minutes. Be sure to spray or grease the top of the muffin pan so the muffins do not stick.

5 comments:

Sally Croft said...

Look delish and healthy..can't wait to try them.
Do you know if I could exchange canola oil with coconut oi or an another oil?

Sally Croft said...

Look delish and healthy..can't wait to try them.
Do you know if I could exchange canola oil with coconut oi or an another oil?

Just a little something from Judy said...

I cannot wait to make these muffins. They look so good to me and I like the ingredient list. In fact, I think my granddaughter and I might make them today. Thanks so much for sharing another wonderful recipe with us, and in such beautiful fashion.

Susan said...

Now that's a combination I never thought about, LDH. They sound fabulous. Susan

kitty@ Kitty's Kozy Kitchen said...

Oh Lorraine, do these muffins ever sound great! I made some mini carrot raisin breads recently, but I love the flavor comination of this recipe.
Oh, and those darling Peeps houses, I must remember them for next year for my grands. We made Twinkie cars with bunny Peeps drivers this Easter. Thanks for sharing this cute idea.

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