Spiced Carrot & Cranberry Muffins

I have not gotten home before 9pm any day this week. In these dark days, baking delicious (and healthy) things still manages to take precedence over actual schoolwork.

These muffins are fairly easy to make (grating the carrots can be time-intensive), but well-worth the effort. They’re flavorful, filling, and surprisingly good for you. I stuck to the spirit of this recipe, but made minor changes throughout based on my pantry contents.

Spiced Carrot & Cranberry Muffins (adapted from the New York Times)

Makes 12 muffins

2 1/2 cups flour (I used rye)

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon allspice

1/2 teaspoon ginger

1/2 teaspoon salt

2 large eggs

1/3 cup sugar

1/3 cup canola/sunflower seed oil

1 1/3 cups milk

1 teaspoon vanilla extract

2/3 cup dried cranberries

1 1/2 cup grated carrots

Preheat your oven to 375 degrees Fahrenheit. Combine the flour, baking soda, baking powder, spices, and salt in a small bowl and mix well. Combine the eggs, sugar, oil, milk, and vanilla in a large bowl and beat until well-combined. Gently add the dry ingredients into the wet ingredients, stirring until well-combined. Fold in the cranberries and carrots.

Scoop the batter into oiled or lined muffin cups. Bake for roughly 25 minutes, until golden and risen.


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