Good morning and welcome Spring! Being greeted by the sunshine this morning was so nice after the cold but beautiful snow we’ve had late into the Winter this year.
These muffins we made for breakfast have a nice zing and sugar crystals on top to sweeten your taste buds! I made some without cranberries and added raisins to please my four year old which were also good (but definitely try the cranberries!).
Orange Cranberry Muffins
2 cups flour (I used whole spelt flour although all-purpose is fine too)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 c cup cane or coconut sugar
1/4 c maple syrup or honey
2 large eggs, at room temperature (or flax eggs)
1 cup pureed cooked carrots or yam
Zest of 1 orange
heaping cup of cranberries (frozen is fine)
2 tablespoons raw cane sugar, for sprinkling
Preheat the oven to 375 degrees F. Line a 12-portion 1/2-cup muffin tin with paper liners.
In a large bowl, sift the flour, baking powder, salt, cinnamon, nutmeg and ginger together.
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, cream the butter on medium speed until lightened. With the speed on low, slowly add the sugar. Increase speed to medium high and beat until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating between each addition and scraping down the bowl as necessary with a rubber spatula. Add the carrot puree and orange zest and beat until well combined. With the mixer set on low, slowly add the dry ingredients and mix until just combined; do not over-beat. Remove the bowl from the mixer and with a rubber spatula, gently fold the cranberries into the batter until evenly distributed (or just push them into each muffin like I did to evenly distribute them).
Evenly divide the batter among the lined muffin cups and sprinkle a little sugar over the top of each. Bake in the center of the oven until light golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes.
Cool in the pan on a rack for 10 minutes. Remove muffins form the pan and transfer to a rack to cool. Enjoy!