STEP AWAY FROM THE CEREAL PROJECT: CRANBERRY AND CARROT MUFFINS

Instead of sneaking bran into my muffins I am now sneaking in vegetables!  You don't taste the carrot, just delicious muffins.  The carrots add moisture and lightness to these excellent breakfast muffins. 

Ingredients

  • 280g Plain Flour
  • 1 tsp baking powder
  • 1 tsp Bicarbonate of Soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 egg,
  • 90ml milk
  • 2 Tablespoons honey
  • 115g sugar
  • 340g- Approximately 2 large carrots finely grated
  • 1 Teaspoon Vanilla Extract
  • 90ml Canola oil
  • 60 Dried Cranberries 

Method

1. Prepare muffins tins.
2. Pre-heat oven to 375-400F or 190-200C
3. In a large bowl, sift together the dry ingredients: flour, baking powder, bicarbonate of soda, salt and cinnamon.
4. In a separate bowl, beat egg with a fork.  Add milk, honey, sugar, carrot and vanilla, followed by oil and stir well.
5. Pour all of liquid mixture into dry. Stir just until combined, adding cranberries during the final stir, don’t overmix the batter. 
6. Spoon into the muffin cases. Bake for 20-25 minutes, until tops spring back when pressed gently.
 

5 comments:

  1. This looks delicious! We might have to pin this recipe so we can make it this month! Lovely blog! Xo, M&K

    ReplyDelete
  2. Replies
    1. Thank you for the follow. These muffins were delicious and unlike some, tasted even better the day after! Perhaps its all that carroty goodness keeping them moist!

      Delete
  3. Elyse, does plain flour mean "all purpose flour"?

    ReplyDelete
    Replies
    1. Yes, plain flour is all purpose flour. Xx

      Delete

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A life without lemons is like swimming in the nude! You can do it, but it just feels wrong.

A Life Without Lemons started when I moved from the UK to Edmonton in Canada. I blog about fabulous food, family and my long standing love affair with gin and tonic!

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