Moist Carrot Cranberry Muffins
Steam carrots for 6-8 minutes until a knife pierces them easily.
1
Carefully add carrots and oil to a blender, then puree.
2
Add flour, sugar, baking soda, baking powder, salt, cinnamon, allspice, and nutmeg to bowl and mix.
3
Add eggs to a small bowl and beat with a fork.
4
Add pureed carrots to the dry ingredients and mix. Pour in the eggs and mix again.
5
Add cranberries and mix gently. You may want to do this by hand.
6
Use a muffin scoop to fill muffin tins most of the way full.
7
Bake at 425 for 7 minutes, then 350 for an additional 7-9 minutes.
8
Get the full recipe here: honestandtruly.com/tasty-tuesday-58/
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