Carrot and Cranberry Muffins
I wanted a healthy breakfast muffin option that wasn’t dry! The carrots give this such a delicious and moist texture. A lot can be added or left out of this recipe depending on taste and personal preference; popular options to include are raisins, ground nuts, or chocolate chips.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
Step: 2
Mix all-purpose flour, whole wheat flour, chia seeds, baking powder, salt, cinnamon, nutmeg, and ginger together in a large bowl.
Step: 3
Beat butter, brown sugar, and white 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.
Step: 4
Mix flour mixture into the butter mixture about 1/2 cup at a time to make a batter. Fold cranberries into the batter. Divide evenly between prepared muffin cups to fill nearly to the top.
Step: 5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
NUTRITION FACT
Per Serving: 216 calories; protein 3.3g; carbohydrates 33.6g; fat 8.4g; cholesterol 34mg; sodium 254mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which not always rise as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.
