CARROT muffins WITH DRIED Cranberries

Set oven for 400°F                                                          Makes 6 jumbo muffins 

Dry Ingredients:

2 cups white unbleached flour

1/3 cup sugar

1 tablespoon baking powder

1 scoop of Spicebrook Forest™ Gingerbread Spice Mix

 

Wet Ingredients:

½ cup orange juice

½ cup milk

¼ cup canola oil

1 egg

 

2 medium sized carrots - coarsely grated (about 1 cup)

½ cup dried cranberries

Sugar for sprinkling on top

 

Line a jumbo muffin pan that makes 6 muffins with jumbo paper muffin liners. Measure the dry ingredients, and wet ingredients in two separate bowls. Use a larger bowl for the dry ingredients

 

Use a wire whisk to mix dry ingredients together.

Use the wire whisk to mix the wet ingredients together.

Place coarsely grated carrot and dried cranberries on top of dry ingredients. Pour the wet ingredients on top and use a spatula to gently mix everything until the flour is just incorporated. Over mixing will make your muffins tough. Distribute the muffin batter evenly among 6 jumbo muffin cups lined with jumbo muffin paper cups. Sprinkle the tops with sugar and bake for 23 – 26 minutes or until a toothpick inserted in the middle comes out clean.

 

Place the muffins in the pan on a wire rack to cool for 5 minutes. Remove muffins from the pan and place them on a wire rack to cool for about 5 - 10 minutes.

 

Enjoy!