Carrot Cranberry Muffins

No question about it. These are my favorite muffins to make for Muffin Monday. I used to make carrot raisin muffins until one of my kids, Karis, begged me not to ruin the taste of my delicious carrot muffins with those evil little raisins (his words, not mine). Too bad for him, but last week I bought forty pounds of organic raisins to store in my freezer. The rest of my family loves raisins in oatmeal, cookies, even popcorn. Plus, I can keep them around to use for cruel and unusual punishment for Karis. But back to the muffins. I obliged Karis and replaced the raisins in these muffins with craisins and never looked back. Dee-li-cious! Thanks, Karis.


4 1/2 cups whole wheat flour (I used half wheat and half spelt)
2 tsp salt
2 tsp baking soda
2 tsp baking powder
3/4 cup natural sugar (like turbinado or date sugar, or just go ahead and use the white stuff)
2 cups milk
2 eggs, beaten
1 cup oil
3/4 cup honey
2 tsp vanilla extract
1 cup grated carrots (or processed in the food processor)
1 cup craisins

Measure dry ingredients in a big bowl, add liquids and blend together. Fold in carrots and craisins. Drop by spoonfuls into greased muffin pans (it makes two dozen). Bake at 375 degrees for 20 minutes or until a knife inserted in the center comes out clean.

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