Carrot Cranberry Muffins

These muffins, adapted from Food Network, bring together the taste of the holidays. Not too sweet, they're ideal for a post-Thanksgiving brunch. If you don't have any cooked carrots remaining from supper, simply use jarred baby food carrots.

Carrot Cranberry Muffins

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
14/ teaspoon nutmeg, freshly grated
1/4 teaspoon ground ginger
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
2 large eggs, at room temperature
1 cup pureed cooked carrots
zest of one orange
1/2 cup cranberry sauce (see below)
2 tablespoons granulated or Demererra sugar

Preheat the oven to 375 degrees. Line a muffin tin with paper liners.

In a large bowl, sift the flour, baking powder, salt, cinnamon, nutmeg and ginger together. Set aside.

Using a mixer, cream the butter on medium speed until fluffy. Reduce speed and add in the sugar. Add eggs, one at a time, beating thoroughly after each addition. Scrape down the bowl as needed. Stir in the carrot puree and orange zest.

Slowly stir in the flour mixture, being careful not to over beat. Finally, add in the cranberry sauce by hand.

Spoon batter into muffin cups, sprinkling a little sugar over the top. Bake until muffins are golden and a tester inserted in the center comes out clean, approximately 20 to 25 minutes.