Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Carrot Cranberry Muffins
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- #21898
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1 cup whole-wheat flour
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup butter, melted
1 egg
1/2 cup brown sugar, more if desired
1 cup milk
1 cup finely grated carrot
1/2 cup dried cranberries
directions
Preheat oven to 400 degrees F. Grease a 12-cup muffin pan.
In a mixing bowl, combine the flour, baking powder, salt, and cinnamon, and stir until cinnamon is evenly distributed.
In a second mixing bowl, combine the melted butter, egg, brown sugar, and milk, and blend until smooth. Add the dry ingredients to the wet, stirring to combine. Stir in the carrot and cranberries.
Fill the muffin cups and bake 20 minutes.
added by
yikes_edoc
nutrition data
164 calories, 7 grams fat, 23 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
January 12, 2015
Solid recipe. I did substitute 1/4 cup of honey instead of brown sugar and they still came out good! The texture is a bit more dense than fluffy, but not in a bad way at all. They also aren't overly sweet like some other recipes. They're easy and tasty, I recommend it!
March 11, 2007
I needed to bring a snack to kindergarten and this was a BIG hit! Healthy with wheat flour, carrots and cranberries, but also it was not so sweet! I've made the recipe three times this week as the kids love eating them for a break. It was a quick and easy recipe to follow... nearly fool proof!