Carrot-Gingerbread Muffins with Cranberries

Name: Carrot-Gingerbread Muffins with Cranberries
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 30
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 118 milliliters brown sugar, packed; 454 grams carrots, grated; 2 teaspoons cinnamon; 118 milliliters dried cranberries; 4 larges eggs; 710 milliliters flour; 1 teaspoons ground cloves; 2 teaspoons ground ginger; 118 milliliters molasses; 118 milliliters nonfat yogurt; 0 teaspoons salt; 118 milliliters sugar; 2 teaspoons vanilla; 118 milliliters vegetable oil

Carrot-Gingerbread Muffins with Cranberries

Carrot-Gingerbread Muffins with Cranberries is A mixture of vegetable oil, brown sugar, ground ginger, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your Christmas event. From preparation to the plate, this recipe takes approximately 10 minutes.

Instructions

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.

Ingredients you will need

Baking Spray

Baking Soda

Cinnamon

Carrot

Clove

Ginger

All Purpose Flour

Salt

Equipment you will use

Loaf Pan

Oven

Mix together the brown sugar, sugar, molasses, eggs, yogurt, oil and vanilla.

Ingredients you will need

Brown Sugar

Molasses

Vanilla

Yogurt

Sugar

Egg

Cooking Oil

Add carrot/flour mixture and mix just until all ingredients are combined. Fill muffins or loaf pans 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.

Ingredients you will need

Carrot

All Purpose Flour

Equipment you will use

Loaf Pan

Toothpicks