No, this is not a pumpkin recipe (as promised in my last post), but in my opinion, carrot cranberry muffins totally encompass the essence of fall and all of its hearty goodness. Fall cuisine, if i may, is entirely about the stick-to-your-bones, curl-up-next-to-the-fireplace feelings that accompany each luxurious bite you take. Some of my usual favorites are my mom’s beef and potato stew and hot crusty breads. And from now on, my fall diet will also include carrot cranberry muffins.
These muffins are jam packed with carrots, banana, coconut, cranberries and pumpkin seeds . How could these not be the perfect fall treat? Pop one in the microwave for 10 seconds, top with a little jam or pat of butter and scarf it down (I mean, take small dainty bites and enjoy your muffin like a lady…? Ha.). Fall perfection.
Carrot Cranberry Muffins
Makes 12 muffins
1 1/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon course salt
1 cup old-fashioned rolled oats
1/4 cup dried cranberries
1/4 cup shredded coconut
3 tablespoons vegetable oil (I like the Smart Balance oil)
1/3 cup milk
4 medium carrots, shredded
1 medium ripe banana, mashed
1/4 cup pumpkin seeds
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, nutmeg and salt. Stir in the oats, cranberries and coconut. In a separate bowl, mix together the remaining ingredients.
Make a well in the center of the dry mixture and add the wet mixture. Stir until just combined.
Fill your muffin cups, either lined with paper cups or sprayed with cooking spray, with 1/4 cup of the batter and sprinkle with additional pumpkin seeds. Bake at 400°F for about 20-25 minutes. Let cool on a wire rack.
Recipe adapted from Martha Stewart