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Cranberry Carrot Cake Muffins Recipe

Ingredients

How to make it

  • Line 12 muffin cups with paper liners; set aside
  • In a food processor, finely chop orange. Scrape into measuring cup; add enough orange juice to make 11/3c. Scrape into a bowl; whisk in eggs, sugar, oil and vanilla.
  • In a large bowl whisk together flour, cinnamon, baking powder, soda, nutmeg and salt; scrape orange mixture over top.
  • Add carrots, cranberries, pecans and 1/2c of the coconut; stir just until moistened. Spoon into prepared muffin cups; sprinkle with remaining coconut.
  • Bake at 350F until tops are firm to the touch, about 30 mins. Cool
  • CREAM CHEESE DRIZZLE: Mash together cream cheese, icing sugar and vanilla. Using a small plastic bag with the corner snipped off, pipe drizzle decoratively over cooled muffins.

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The Cook

debwin Toronto, CA

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