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Carrot and Cranberry Muffin
Carrot and Cranberry Muffins are a must-have on a busy morning. When you're on the move just grab and go!
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Course:
Cake, Snacks
Cuisine:
American
Keyword:
Bread, Cake, Cranberries, Fruit, Muffins, Spice
Prep Time:
15
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
6
peopl
Calories:
133
kcal
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Ingredients
Metric
Imperial
75
g
carrot
peel and finely grate
110
g
wholemeal flour
25
g
wheatgerm
2
tsp
baking powder
1/2
tsp
ground cinnamon
50
g
light brown sugar
50
ml
semi skimmed milk
1
medium
eggs
lightly beaten, free range
50
g
dried cranberries
Instructions
Preheat the oven to 200C, gas mark 6
Place the grated carrot into a large bowl and stir in the flour, wheatgerm, baking powder, ground cinnamon and sugar
75 g carrot,
110 g wholemeal flour,
25 g wheatgerm,
2 tsp baking powder,
1/2 tsp ground cinnamon,
50 g light brown sugar
Gradually add the milk and oil followed by the egg and mix well until evenly blended
50 ml semi skimmed milk,
1 medium eggs
Finally stir in the cranberries
50 g dried cranberries
Divide the mixture into 6 muffin cases and bake in the oven for 20 minutes or until a skewer inserted into the centre comes out clean
Leave to cool slightly before serving
Nutrition
Calories:
133
kcal
|
Carbohydrates:
31
g
|
Protein:
2
g
|
Fat:
0.2
g
|
Saturated Fat:
0.04
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.02
g
|
Cholesterol:
0.2
mg
|
Sodium:
181
mg
|
Potassium:
107
mg
|
Fiber:
1
g
|
Sugar:
15
g