Recipes
CARROT AND CRANBERRY MUFFINS
Ingredients
2 cups flour
3 tsp baking powder
½ tsp salt
2 tbsp sugar
¾ cup milk
4 oz butter or margarine, melted
2 eggs, lightly beaten
1 small carrot, finely grated
1 cup dried cranberries
Cooking spray
Directions
- Preheat oven to 400 degrees F. Lightly spray a large muffin tin with cooking spray and set aside.
- Sift the dry ingredients together. Add the cranberries and mix well.
- Add the milk and melted butter to the eggs. Add the grated carrot and mix in.
- Add the wet ingredients to the dry ingredients and stir just until everything is incorporated. Do not overmix.
- Drop the mixture by spoonfuls into the tin, filling until they are 2/3rd full.
- Bake in preheated oven for 15 – 20 minutes or until golden brown.
- Remove from tins and place on cooling rack for about 5 minutes before serving.
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