Carrot Cranberry Muffins
1 cup ap flour
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup butter, melted
1/2 to 2/3 cup brown sugar
1 cup milk
1 cup finely grated carrot (I use organic carrots)
1/2 cup dried cranberries(used canraisins)
Preheat oven to 400 degrees F.
Grease a 12-cup muffin pan.
In a mixing bowl, combine the flour, baking powder, salt, and cinnamon, and stir until cinnamon is evenly distributed.
In a second mixing bowl, combine the melted butter, egg, brown sugar, and milk, and blend until smooth.
Add the dry ingredients to the wet, stirring to combine.
Stir in the carrot and cranberries.
Fill the muffin cups and bake 20 minutes.
Pairs Well With
I've made these with dried blueberries also.