Carrot and cranberry muffins

Food and nutrition


Preparation:15 minutes

Cooking:30 minutes
Published on 9 June 2015


  • 3 tbsp butter
  • 3 tbsp sugar
  • 1 egg
  • 1/2 cup non-sweetened apple sauce
  • 2 tbsp milk
  • 3/4 cup whole-wheat flour
  • 2 tsp chemical leavener (baking powder)
  • 1 tsp baking soda
  • Pinch of salt
  • 1 1/2 cup shredded carrots
  • 1/2 cup dried cranberries

Nutritional Values

Calories:200 kcal
Total lipids:7 gr
Total carbohydrates:31 gr
Proteins:4 gr


  1. Preheat oven to 180˚C (350˚F). Grease muffin pan (for 6 muffins) with butter or use baking cups.
  2. In a bowl, beat butter and sugar. Add egg, apple sauce and milk.
  3. Add flour, baking powder, baking soda and salt. Stir to moisten.
  4. Add carrots and cranberries, mix lightly and pour in muffin pan.
  5. Bake in oven approximately 30 minutes or until you can insert a toothpick in the centre and it comes out clean.