Cranberry Carrot Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup (1 stick) butter, at room temperature
- ¾ cup sugar
- 2 large eggs, at room temperature
- 1 cup pureed cooked carrots (use Eco Chop to puree)
- Zest of 1 medium orange (use Le Petit Grater)
- 1 cup leftover whole cranberry relish or sauce
- 2 tablespoons raw sugar, for sprinkling
Preheat the oven to 375°F degrees. Place your Straight Muffin Tray or Square Savarin Tray on your Perforated Baking Sheet.
In Stainless Mixing Bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg and ginger and set aside. In a another Stainless Mixing Bowl or your stand mixer, cream the butter on medium speed until lightened. With the speed on low, slowly add the sugar. Increase the speed to medium and beat until light and fluffy. Add the eggs one at a time, beating between additions and scraping the sides of the bowl as necessary. Add the carrot puree and orange zest and mix until well combined. With the mixer on low, slowly add the dry ingredients and mix until just combined. With your Heat Resistant Spatula or Blender Spatula, gently fold the cranberry relish into the batter until evenly distributed.
Evenly divide the batter among the 12 muffin shapes 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, 18-22 minutes.
These muffins are delicious warm or at room temperature.