Name: Carrot and Cranberry Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: All-purpose flour - 1 cup; Whole wheat flour - 1 cup; Chia seeds - 1 tablespoon; Baking powder - 2 teaspoons; Salt - ½ teaspoon; Ground cinnamon - ½ teaspoon; Ground nutmeg - ¼ teaspoon; Ground ginger - ¼ teaspoon; Unsalted butter, room temperature - ½ cup; Brown sugar, or to taste - ½ cup; White sugar, or to taste - ¼ cup; Egg - 1; Banana - 1; Grated carrots - 2 cups; Grated orange zest - 1 tablespoon; Cranberries, or more to taste - ¾ cup

Ingredients for - Carrot and Cranberry Muffins

1. All-purpose flour 1 cup

2. Whole wheat flour 1 cup

3. Chia seeds 1 tablespoon

4. Baking powder 2 teaspoons

5. Salt ½ teaspoon

6. Ground cinnamon ½ teaspoon

7. Ground nutmeg ¼ teaspoon

8. Ground ginger ¼ teaspoon

9. Unsalted butter, room temperature ½ cup

10. Brown sugar, or to taste ½ cup

11. White sugar, or to taste ¼ cup

12. Egg 1

13. Banana 1

14. Grated carrots 2 cups

15. Grated orange zest 1 tablespoon

16. Cranberries, or more to taste ¾ cup

How to cook deliciously - Carrot and Cranberry Muffins

1 . Stage

Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.

2 . Stage

Mix all-purpose flour, whole wheat flour, chia seeds, baking powder, salt, cinnamon, nutmeg, and ginger together in a large bowl.

3 . Stage

Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture. Mash banana into the butter mixture until smoothly incorporated. Fold carrot and orange zest into the mixture.

4 . Stage

Mix flour mixture into the butter mixture about 1/2 cup at a time to make a batter. Fold cranberries into the batter. Divide evenly between prepared muffin cups to fill nearly to the top.

5 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.