Delicious Carrot and Cranberry Muffins Recipe

These Carrot and Cranberry Muffins are a perfect treat for breakfast, snack or dessert. Packed with grated carrots and juicy cranberries, these muffins are moist, flavorful and full of goodness. The combination of sweet carrots and tart cranberries creates a balanced and delectable taste. These muffins are easy to make and will be loved by kids and adults alike. Enjoy them with a cup of tea or coffee for a delightful treat!

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts (optional)
• 1/2 cup buttermilk

Directions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, beat together the oil, eggs, and vanilla extract until well combined.
4. Add the grated carrots, dried cranberries, and chopped walnuts (if using) to the wet ingredients.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
6. Fold in the buttermilk gently until the batter is smooth and well-incorporated.
7. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Remove from the oven and let the muffins cool in the tin for 5 minutes.
10. Transfer the muffins to a wire rack to cool completely before serving.

Interesting Facts