Cranberry Carrot Muffins
Carrots and cranberries come together in these quick and easy-to-make muffins that are perfect for breakfast, brunch, or as an afternoon snack. And the best part: it's a one-bowl recipe.
Servings: 12 muffins
Ingredients
- 1 cup white sugar
- ¾ cup vegetable oil
- 2 eggs
- 2 Tbsp orange juice
- 1¾ cups all-purpose flour
- 1 Tbsp cinnamon
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1½ cups grated carrots, 1-2 carrots
- ¾ cup dried cranberries
Instructions
- Preheat oven to 350℉ and line a muffin pan with muffin papers.
- In a large bowl, whisk together sugar and vegetable oil until combined.
- Beat in the eggs and orange juice.
- Add flour, cinnamon, baking powder, baking soda, and salt, stirring until just combined.
- Fold in the grated carrots and cranberries.
- Fill muffin cups evenly.
- Bake in preheated oven for 25-27 minutes or until muffins are just baked in the centres.
- Allow muffins to cool in the pan for 3-4 minutes before transferring to a wire rack to completely cooled.
- Store cooled muffins in an air tight container at room temperature for up to 5 days.