Ingredients and Weight:
- Whole wheat flour: 2 cups (240g)
- Baking powder: 2 teaspoons (8g)
- Baking soda: 1/2 teaspoon (2.5g)
- Salt: 1/2 teaspoon (2.5g)
- Ground cinnamon: 1 teaspoon (2g)
- Ground nutmeg: 1/4 teaspoon (1g)
- Grated carrots: 1 cup (120g)
- Dried cranberries: 1/2 cup (60g)
- Granulated sugar: 3/4 cup (150g)
- Eggs: 2 large
- Buttermilk: 1 cup (240ml)
- Vegetable oil: 1/2 cup (120ml)
- Optional: 1/2 cup (60g) chopped walnuts
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Grease or line a muffin pan with 12 paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the carrots, cranberries, sugar, eggs, buttermilk, and vegetable oil.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the walnuts, if desired.
- Fill each muffin liner about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
Per muffin (1/12 of recipe):
- Calories: 250
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 40mg
- Sodium: 250mg
- Carbohydrates: 40g
- Dietary Fiber: 3g
- Sugar: 15g
- Protein: 5g
Dish Characteristics:
- Moist and tender crumb
- Sweet and tangy flavor
- Studded with grated carrots and dried cranberries
- Healthy and satisfying snack or breakfast treat
User Comments:
- "These muffins are delicious! They're so moist and flavorful, and I love the combination of carrots and cranberries."
- "I made these muffins for my family, and they were a hit. Everyone raved about how good they were."
- "I've never been a fan of carrot muffins, but these are really delicious. The cranberries add a nice touch of sweetness."
Special Precautions and Tips:
- Do not overmix the batter, as this will result in tough muffins.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon (15ml) of lemon juice or white vinegar to 1 cup (240ml) of regular milk and letting it sit for 5 minutes.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
