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Orange-Scented Cranberry and Carrot Muffins

This is another great fall muffin. It is sweetened with honey and has a strong orange flavor. The carrots and oats give it a light, but hearty texture. The cranberry creates pops of tartness.

NOTE: If you don’t enjoy super tart berries, you have two choices. First, you can use dried cranberries. The cranberries are often sweetened during the drying process, so they won’t be as tart. Soak them in hot water when you start your recipe, and then drain off the water and fold them into the batter at the very end.

Second, you could just use raspberries. Still tart, but not quite on the same level as fresh cranberries.

  • Total Time: 40 min
  • Yield: 12 muffins 1x

Ingredients

Units Scale

Oatmeal Mixture

1/2 cup butter, melted

1 cup rolled oats

1 cup buttermilk

1/2 cup honey

1 tsp vanilla

1/2 cup grated carrot (approximately 1 large carrot)

1 1/2 tbsp orange zest (from 1 or 2 oranges or about 5 mandarins / satsumas)

OPTIONAL: 1 cup segments from approximately 2 satsumas / mandarins, membranes removed and cut into 1/2 inch pieces

1 egg

Dry Ingredients

1 1/4 cup whole wheat flour

1/2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

Cranberry

1.5 cups fresh or frozen cranberries (if you don’t like super tartness, see note in the recipe description above. Use 1 cup dried cranberries or 1.5 cups frozen raspberries)

Instructions

1. Set Oven to 400F.

2. Begin making the oatmeal mixture.

Melt the 1/2 cup of butter. Once melted, stir in the 1 cup of rolled oats and 1 cup of buttermilk. Then stir in 1/2 cup of honey.

Grate the carrot until you have 1/2 cup of shredded carrot. Stir into the oat mixture.

Zest the oranges/ satsumas / mandarins until you have 1 1/2 tbsp of zest. Stir into the oat mixture.

Optional: Peel two satsumas / mandarins / 1 orange.  Try to remove the membrane (the thin, translucent layer around the orange segment) as much as you can, but it’s okay if you don’t get it all. Cut the segments into 1/2 inch pieces. Stir into the oat mixture.

Mix the 1 egg and 1 tsp of vanilla into the oat mixture.

3. Make the dry mixture.

Mix together the dry ingredients in a bowl.

  • 1 1/4 cup whole wheat flour
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt

4. Stir the dry ingredients into the oatmeal mixture. 

5. Fold in the cranberries.

6. Bake for 25-28 minutes.

The muffins are ready when they don’t leave an indent if you gently press down on top of the muffin. They should push back at you a bit, not let your finger press down.

  • Prep Time: 15 min
  • Cook Time: 25 min
  • Category: Breakfast
  • Method: Bake

Find it online: https://little-splats.com/orange-scented-cranberry-and-carrot-muffins/

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