• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Carrot-Gingerbread Muffins with Cranberries

December 21, 2008 | Breads, Desserts,


My house fills up over the holidays with kids and visiting friends and family. A freshly baked muffin stands in well for breakfast or an afternoon pick me up with a cup of coffee. You can use this recipe to make standard size muffins, mini muffins, or loaves – just make sure to test the cooking time with a toothpick and remove as soon as the toothpick comes out clean.

Carrot-Gingerbread Muffins with Cranberries
 
Prep time
Cook time
Total time
 
Recipe type: Breads,Desserts
Serves: 30
Ingredients
  • 3 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 pound carrots, grated
  • ½ cup brown sugar, packed
  • ½ cup sugar
  • ½ cup molasses
  • ½ cup dried cranberries
  • 4 large eggs
  • ½ cup nonfat yogurt
  • ½ cup vegetable oil
  • 2 teaspoons vanilla
Instructions
  1. Preheat oven to 350 degrees and line muffin pans with paper liners. Alternatively, spray 5 inch loaf pans with baking spray. Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and then toss with the grated carrots.
  2. Mix together the brown sugar, sugar, molasses, eggs, yogurt, oil and vanilla. Add carrot/flour mixture and mix just until all ingredients are combined. Fill muffins or loaf pans ⅔ full and bake until a toothpick inserted into the center comes out clean, about 10 minutes for mini muffins, 15 minutes for standard muffins, and 30 minutes for a 5 inch loaf pan.

 

Leave a Reply

Rate this recipe:  



Restaurant Reviews

  • place at the table
  • bistro-vendome-creme-brulee
  • acorn denver restaurant duck confit tom yum noodle bowl
  • taste of the nation vail
  • union-square-cafe-new-york
  • tapas
  • kitchen denver sauteed greens with garlic

My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots celery cheese chicken chiles chili chocolate cilantro coconut cookbook cookies corn cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese gardens garlic giveaway goat cheese grains grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions orange pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp soy spaghetti spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar yogurt zucchini

About Michele



Chef Profile - CO Homes & Lifestyles

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

Help End Hunger




Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected



Archives