Friday, March 6, 2009

Carrot Cranberry Muffins

Another fave around our house! I can barely get these on the cake stand, and then they're gone! I first made these last fall and kind of forgot about them. I will definitely be making these more often!

Carrot Cranberry Muffins

1 cup whole wheat flour
1 cup all-purpose flour
2  1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/3 cup butter, melted
1 egg
2/3 cup brown sugar
1 cup milk
1 cup finely grated carrot (I use the bag of "matchstick" carrots that are pre-grated)
1/2 cup dried cranberries

Preheat oven to 400 degrees. Grease a 12 cup muffin pan. In a mixing bowl, combine the flour, baking powder, salt, and cinnamon. Stir until cinnamon is evenly distributed. In a second mixing bowl, combine the melted butter, egg, brown sugar, and milk. Blend until smooth. Add the dry ingredients to the wet, stirring to combing. Stir in the carrot and cranberries. Fill the muffin cups and bake 20 minutes. 

So addicting!

Another impressive iphone picture!

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