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–+ servings
Created by: April J Harris

Carrot Macadamia and Cranberry Muffins

Course Breakfast
Cuisine Canadian
Servings 12
My Carrot Macadamia and Cranberry Muffins are studded with crunchy macadamia nuts, tart, dried cranberries, and warmly spiced with the all flavours of the holiday season.
Prep Time 15 minutes
Cook Time 20 minutes

Ingredients
 
 

  • 1 cup all-purpose flour all-purpose flour is also known as plain flour
  • ½ cup whole wheat flour You can use all white flour if you prefer
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • ¼ teaspoon nutmeg freshly grated nutmeg if possible
  • ½ cup sugar granulated, caster or golden granulated sugar all work well
  • 2 teaspoons grated orange rind the grated rind of one medium orange
  • 1 cup grated carrots, packed a bit about 3 medium carrots
  • ½ cup macadamia nuts, chopped sort of roughly chopped, not too fine but with no big chunks
  • ½ cup sweetened dried cranberries
  • 2 eggs I use large eggs
  • ½ cup mild olive oil or other mild vegetable oil
  • 1 teaspoon vanilla
  • ½ cup buttermilk

Instructions

  • Preheat the oven to 350°F (175°F).
  • Grease or line 12 large muffin tins with paper liners.
  • Mix the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and sugar together in a large bowl.
  • Add the grated orange rind, grated carrots, chopped macadamia nuts and sweetened dried cranberries. Stir together well.
  • In a medium bowl or jug, beat the eggs lightly.
  • Add the olive oil, vanilla and buttermilk. Beat together well.
  • Add the wet ingredients to the dry ingredients, stirring together just until mixed well, with the flour fully incorporated in the batter. Do not beat.
  • Scoop the muffin batter into the muffin tins. I use a quick-release ice cream scoop to do this.
  • Bake for 15 to 18 minutes until the tops of the muffins are beginning to turn golden and a skewer inserted into the centre of the muffins comes out clean.
  • Remove the muffin pans from the oven, and, when they are cool enough to handle, transfer the muffins to a wire rack to cool completely.
  • Carrot Macadamia and Cranberry Muffins can be served warm or at room temperature. I like to re-warm them a bit before serving for the best flavour.
  • Store in an airtight container at room temperature.

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