Cranberry Carrot Cake Muffins |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I haven't tried these yet but they sound delicious. You use the whole orange,rind included. Ingredients:
1 seedless navel orange, quartered |
1/4c orange juice (approx) |
2 eggs |
3/4c packed brown sugar |
1/3c vegetable oil |
2tsp vanilla |
13/4c all purpose flour |
2tsp cinnamon |
1tsp baking powder |
1tsp baking soda |
1/2tsp each ground nutmeg and salt |
2c grated carrots |
1/2c each dried cranberries and chopped toasted pecans |
3/4c shredded coconut |
cream cheese drizzle(optional) |
1/4c cream cheese softened |
1/4c icing sugar |
1tsp vanilla |
Directions:
1. Line 12 muffin cups with paper liners; set aside
2. 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.
3. In a large bowl whisk together flour, cinnamon, baking powder, soda, nutmeg and salt; scrape orange mixture over top.
4. Add carrots, cranberries, pecans and 1/2c of the coconut; stir just until moistened. Spoon into prepared muffin cups; sprinkle with remaining coconut.
5. Bake at 350F until tops are firm to the touch, about 30 mins. Cool
6. 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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