Cranberry-Carrot Muffins
I know. They sound weird. But they were moist and had a wonderful cinnamon-y taste!!! Great for breakfast on the go.
The recipe is adapted from King Arthur Flour + Smitten Kitchen.
1 cup whole wheat flour
1 cup all-purpose flour
1 tspn baking powder
1 tspn baking soda
1/4 tspn salt
1 tbspn cinnamon (ALOT! but the perfect amount)
1 stick of butter, at room temp
1/2 cup granulated sugar
1/2 cup brown sugar (use 1/4 when making the muffins and the other 1/4 for the topping)
1 egg
1/2 tspn oil
1 cup buttermilk
1/2 cup grated carrots
1/4 cup cranberries
Preheat the over to 450* F. It yields 12 large muffins. But if you're like me... you need a large muffin in the morning!
Mix the flours, baking powder, baking soda, salt, and cinnamon together. Set aside.
Cream the butter and sugars (remember...only use 1/4 of the brown sugar). Add egg and oil, then mix. Next, mix in the buttermilk gently. Smitten Kitchen says that if you over-mix it, the mixture will curdle. Stir in dry ingredients little by little and fold in the carrots and cranberries. Divide into 12 muffin cups and sprinkle the 1/4 cup of brown sugar on top of the muffins. Bake for 10 minutes @ 450. Turn the heat down to 400*F and bake for 5 more minutes.





