Sweet Carrot-Cranberry Muffins

I found this recipe while looking for ways to use up some of the many carrots we got from our garden this year. We all thought these muffins were incredibly delicious!

Sweet Carrot-Cranberry Muffins

Recipe Source: The Williams Sonoma Baking Book

4 large eggs
¾ cup (6 fl oz) canola oil
1 ½ tsp pure vanilla extract
2 cups (10 oz) all-purpose flour
1 ¾ cups (14 oz) sugar
2 tsp ground cinnamon
2 tsp poppy seeds
1 tsp baking powder
1 tsp baking soda
½ tsp salt
3 cups (15 oz) shredded carrots (3-4 carrots—I recommend finely grating them)
¾ cup (3 oz) dried cranberries or ¾ cup (4 ½ oz) golden raisins

Preheat the oven to 350°F. Grease 14 standard muffin cups with Baker’s Joy; fill the unused cups one-third full with water to prevent warping.

In a large bowl, combine the eggs, oil, and vanilla. Beat vigorously with a whisk until smooth and slightly thickened, about 1minute. In another bowl, stir together the flour, sugar, cinnamon, poppy seeds, baking powder, baking soda, and salt. Gradually stir the flour mixture into the egg mixture and beat just until smooth, about 20 strokes. Scrape down the sides of the bowl. Fold in the carrots and cranberries just until combined.

Spoon the batter into each muffin cup, filling it three-fourths full.

Bake the muffins until golden, dry, and springy to the touch, 18-23 minutes. A cake tester inserted into the center of a muffin should come out clean. Transfer the pans to wire racks and let the muffins cool for 10 minutes. Unmold the muffins. Serve warm or at room temperature.