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Cranberry-Carrot Muffins Recipe

Cranberry-Carrot Muffins

Recipe courtesy Wes Martin

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on January 14, 2013

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    MMMM! Love this recipe! I t works with either carrots or sweet potatoes! They are moist and a family favorite!

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  • on November 27, 2012

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    Really good. I didn't have left over carrots, but it worked great with the sweet potatoes instead.

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  • on November 25, 2012

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    Very tasty, I followed the recipes and changed nothing. I had every thing on hand which was great

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  • on January 05, 2012

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    These are great muffins and tasted very good. Used Cranberry-Orange relish left from Christmas and used zest from "cutie" oranges, but otherwise followed the recipe.

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  • on January 16, 2011

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    Tasty recipe! Made this several times now and adjusted it a little. Sometimes I add walnuts but I always add additional cranberries (fresh. Plus I like to add a 1/4 cup of pineapple juice to made it a little more moist and a little glaze on top for sweetness.

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  • on December 01, 2010

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    Yum! I love recipes that use leftovers. And this Thanksgiving I made the whole spread including a 15 lb turkey for just me and my husband. Needless to say we are inundated with leftovers, including a delicious cranberry-apple-walnut relish. I made the muffins with it and carrot and it came out moist and delicious! I absolutely recommend this recipe. You definitely want to double the amount of cranberry called for, I will probably more likely use 1 1/2 cups next time. And I just cooked the carrots from scratch since I had no leftover of them. But the spice blend is great. Though I didn't add the orange zest because my cranberry relish already had some in it. I'll be making more this holiday season.

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  • on November 26, 2010

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    Excellent muffins! I used leftover sweet potatoes in place of carrots and didn't have the orange zest, but they were still great! I will use more cranberry sauce next time, 1/2 cup just isn't enough. Can't wait to make more!

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  • on November 14, 2010

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    Very tasty and moist! Didn't have cranberry relish, so I had to improvise and make my own by putting frozen cranberries in our Vitamix and adding enough hot water and sugar to get it to the right consistency, and it worked great!! Also added a few frozen whole cranberries to the batter. This recipe is definitely a keeper.

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  • on January 29, 2010

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    Made these with real cranberries left over from the holidays. I also used baby carrots and pureed them after steaming them in the steam. Followed the directions exactly as they appeared. They were moist and excellent. Will make these again!!

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  • on December 08, 2009

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    just made these and they are very good. Next time I will use more cranberries

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