Cranberry Carrot Muffins
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Equipment
- Muffin pan (18 cups)
Ingredients
- 1 cup orange juice
- 1/3 cup canola oil
- 1/2 cup apple sauce
- 2 cups all-purpose flour
- 1/2 cup rolled oats
- 3/4 cup packed brown sugar
- 2 tsp. ground cinnamon
- 1 tsp. powdered ginger
- 1/4 tsp. ground cloves
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup chopped fresh cranberries
- 1 cup finely shredded carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 375°F. Spray 18 muffin cups with non-stick cooking spray or line muffin cups with cupcake liners.
- Stir orange juice, oil and apple sauce together in small bowl.
- Stir flour, brown sugar, cinnamon, ginger, cloves, baking powder, baking soda and salt together in a large mixing bowl.
- Use a spoon to form a hole in the center of dry ingredients, then pour in liquid mixture. Stir just until wet and dry ingredients are fully mixed.
- Fold in cranberries, carrots and nuts (if using).
- Divide the batter among the muffin cups.
- Bake the muffins for about 25 minutes, or until the tops spring back when lightly pressed on with a finger.
- Transfer muffin tin to cooling rack and allow muffins to cool before removing from tin.
Video
Notes
Experiment with different flours or try gluten-free baking mix. Try adding dried fruits like raisins, cranberries or apricots instead of cranberries. Substitute shredded zucchini or yellow squash for carrots. Try mashed ripe banana instead of applesauce.
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