Carrot and Cranberry Muffins

Carrot and Cranberry Muffins are a must-have on a busy morning. When you're on the move just grab and go!

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Preparation &
Cooking Time

Prep Time
Cooking Time
Total Time 35 minutes
Serves 6

Nutritional Info (per portion)

Energy 221 kcal
Protein 6.5g
Fat 9g
of which saturates 1.5g
Carbohydrate 29g
of which sugars g
Fibre 3g
Salt 0g
  • Carrot and Cranberry Muffins


  • 75g carrot peeled and finely grated
  • 110g plain wholemeal flour
  • 25g wheatgerm
  • 2 level tsp baking powder
  • Half level tsp ground cinnamon
  • 50g light soft brown sugar
  • 50ml semi-skimmed milk
  • 1 medium egg lightly beaten
  • 50g dried cranberries

How to make it

  1. Preheat the oven to 200C, gas mark 6
  2. Place the grated carrot into a large bowl and stir in the flour, wheatgerm, baking powder, ground cinnamon and sugar
  3. Gradually add the milk and oil followed by the egg and mix well until evenly blended
  4. Finally stir in the cranberries
  5. Divide the mixture into 6 muffin cases and bake in the oven for 20 minutes or until a skewer inserted into the centre comes out clean
  6. Leave to cool slightly before serving