Carrot and cranberry muffins

    Carrot and cranberry muffins


    1 person made this

    About this recipe: These fruity breakfast muffins are crammed with cranberries, grated carrots, orange zest and protein-packed chia seeds.

    Makes: 12 muffins

    • 125g plain flour
    • 120g wholemeal flour
    • 1 tablespoon chia seeds
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 120g unsalted butter, room temperature
    • 100g soft brown sugar, or to taste
    • 50g caster sugar, or to taste
    • 1 egg
    • 1 banana
    • 225g grated carrots
    • 1 tablespoon grated orange zest
    • 75g dried cranberries, or more to taste

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. Line a muffin tin with paper cases.
    2. Mix plain flour, wholemeal flour, chia seeds, baking powder, salt, cinnamon, nutmeg and ginger together in a large bowl.
    3. Beat butter, brown sugar and caster sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture. Mash banana into the butter mixture until smoothly incorporated. Fold carrot and orange zest into the mixture.
    4. Mix flour mixture into the butter mixture, a little at a time to make a cake batter. Fold cranberries into the mixture. Divide evenly between muffin cases, filling 3/4 full.
    5. Bake in the preheated oven until a skewer inserted into the centre of a muffin comes out clean, 20 to 30 minutes. Cool in the tin for 5 minutes before removing to cool completely on a wire rack.

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