Cranberry Carrot Muffins

Veggie-loaded with sweet shredded carrots, bursts of tangy, juicy cranberries and a hint of orange. What's not to love in these breakfast muffins?

Ingredients:

1/3 cup avocado oil (or vegetable oil)

1/2 cup sugar

2 eggs

1/4 cup orange juice

zest of 1 orange

1 tsp vanilla

1 3/4 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp ginger

2 cups finely shredded carrot

3/4 cup fresh or frozen cranberries

coarse pink sugar, optional

Combine the oil and sugar, then beat in the eggs. Add the orange juice, zest and vanilla. 

Mix the flour, baking powder, baking soda and ginger together and add to the wet ingredients, mixing just until combined.

Fold in the carrots and cranberries.

Ladle into paper lined muffin tins. Sprinkle with coarse sugar if using it then bake at 350°F for 23-25 minutes or until a cake tester comes out clean.

Makes 12 delicious medium sized muffins

And that colour ... wow!

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