Aaaand back. Well, just about. Exciting as it is to enter my new house, it promises to be a hectic week ahead with all the opening and sorting that needs doing. Not to mention that I’m armed with the mother of all to-do lists.
Hectic, yes but a fun start to the week as I baked these muffins early morning and nibbled on a couple while they were still warm and just out the oven.
The reason I picked these muffins was because it uses carrot puree. You’d obviously expect a carrot muffin to have shredded carrots and that’s what made the puree intriguing. And I loved the color it added to the muffin.
These muffins would be perfect on the day after Thanksgiving. With left over carrots and cranberry relish but of course, it would be equally delicious on any other day as well.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup (1 stick) unsalted butter, at room temperature
- ¾ cup sugar
- 2 large eggs, at room temperature
- 1 cup pureed cooked carrots
- Zest of 1 orange
- ½ cup leftover cranberry relish (or dried cranberries)
- 2 tablespoons Demererra or granulated sugar, for sprinkling
- Preheat the oven to 375degrees F. Line a 12-portion ½-cup muffin tin with paper liners.
- In a large bowl, sift the flour, baking powder, salt, cinnamon, nutmeg and ginger together.
- In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, cream the butter on medium speed until lightened. With the speed on low, slowly add the sugar. Increase speed to medium high and beat until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating between each addition and scraping down the bowl as necessary with a rubber spatula. Add the carrot puree and orange zest and beat until well combined. With the mixer set on low, slowly add the dry ingredients and mix until just combined; do not overbeat. Remove the bowl from the mixer and with a rubber spatula, gently fold the cranberry relish into the batter until evenly distributed.
- Evenly divide the batter among the lined muffin cups and sprinkle a little sugar over the top of each. Bake in the center of the oven until light golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes.
- Cool in the pan on a rack for 10 minutes. Remove muffins form the pan and transfer to a rack to cool completely. Serve warm or at room temperature.
Muffin Monday: Round Up
36 Responses to Muffin Monday: Cranberry Carrot Muffins
Scrummy An. Loved the combination. Unheard of so far.
You do not hardly ever see a blend of veggie and fruit in baked goods, so I find this recipe very unique. I also like the pureed idea, probably much better for the texture. Well done!
Glad to see you back from the wedding festivities and hoping you had a lovely break and a wonderful time. Carrot puree! Sounds like a very tasty breakfast muffin and I’m with you on the colour it adds. Have a great week An ;)
These look really tasty! I was wondering where you were, congratuations and welcome back! Include me as you will, I would still love to make muffins with you :)
Thanks Wendy! Will email you details for next week soon.
you always can make fabulous meal, i love everything you make, all looks clean, attractive and delicious!
Yum! You are so creative! Totally love this!!
I love carrot cake.. carrot muffins… it’s all good!! I also like that you added cranberries into it… not raisins. I think I like that better. :) Have a great week!! ~ Ramona
That’s right I thought shredded carrots. Using puree is something unheard for.
They look nice to have it for breakfast.
Wasn’t the vibrant orange colour of these muffins spectacular?! Loved experimenting with puree vs. shredded carrots. Happy unpacking :)
Interesting! Can’t say I’ve baked with carrot puree before, but these look very enticing :)
Wish I had this recipe what I was obsessively pureeing every stinking veggie in sight, when my daughter was first starting solid food. I would have made these for sure!
What a great idea to use carrot puree. Yum!
Love it! I recently saw that you do Muffin Monday’s and decided to start the trend as well. I shouted you out on my blog. Check it out! http://samsbakery.blogspot.com/2012/02/muffin-monday-blueberry-granola-whole.html
Thanks for the shout out! Sent you an email.
I made a carrot cake with carrot puree once and it was quite delicious! I’ll have to give yours a try.
The puree is an excellent idea! I love the cheery color. :-)
carrot puree, how cool. great recipe!
carrot puree – that’s indeed the first time i heard of carrot used that way. and w/ cranberries?! but it sounds so yummy, i’ll have to try this out!
i like the idea of using a carrot puree! this must have been moist and delicious!!!
I love the idea of carrot puree – I bet it’s a lot like pumpkin or apple sauce in what it does for texture. Great idea!
That was a beautiful idea, and now I must try it! The carrot puree is a gorgeous idea, just beautiful! Hugs, Terra
Yay! And welcome back! These muffins are just beautiful! You are right…I think the puree gives a lovelier color than grated carrots! And a perfect combination with the cranberries! Enjoy getting settled in your new home! : )
An, that is the most beautiful muffin I’ve ever seen. I can’t wait to try these in my kitchen.
I’ve got a carrot cake recipe that uses puree, and it’s one of my favorite cakes. It makes the cake so light and fluffy. Good luck with all your unpacking!!
Lovely! I bet it’s more moist because of the puree! Great idea!
I love these muffins…a great way to get some fruits and veggies into kids without all that sneaky ‘deceptive stuff that’s been the rage, not to mention, a treat for us grown-ups. They look wonderful!
These muffins are mouthwatering – exactly what I want to wake up to on a Monday morning :D
Choc Chip Uru
Carrot cake used to a favorite of mine, but I don’t think I’ve ever eaten it since going gluten-free….Your muffins have convinced me I definitely need to whip up a gluten-free version. Lovely!
This looks awesome! Will have to try this out.
I enjoy making muffins and never get tired of good, wholesome muffins. I like that this recipe uses carrot puree…I will have to give that a try for sure.
Have a lovely weekend! :)
These look like one healthy muffin. I love that little pot in the first photo.
Never really made carrot cake and wonder why! Got to start with your version.
I love the color the puree gives the muffins. Using a puree is a great way to get the veggies past the ever suspecting kids in my house, too. Although they usually eat first and ask questions later, after I sneaked candied mushrooms into cupcakes, they are highly suspicious.
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