Cranberry Breakfast Muffins

Cranberry Breakfast Muffins

Dear readers, if one day you should find yourself working crazy long hours on the other side of town, remember this post. These muffins will save your life.* The recipe came to me Confessions of a Tart, who described them as “the perfect breakfast muffin“. She could just be right.

Grated carrots

Don't these carrots look healthy to you?

What do you think? Are these a contender for the perfect breakfast muffin, or do you have a recipe that will top them? Or do you have a quick and easy breakfast that will blow away all competition, muffins included? For the next six weeks I’ll be working long hours with early mornings, so I’m looking for suggestions!

* In such circumstances, a sister who is willing to take over the baking when you realise that the Tomato Tart has to go into the oven stat or Father’s Day brunch isn’t going to happen is also godsend. Thanks, Rosie.

Cranberry Breakfast Muffins
(Makes 18)

1 cup plain flour
1 cup wholewheat flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup brown sugar
1/3 cup caster sugar
1/2 cup dried cranberries (or other dried fruit: raisins, apricots, figs.)
1 large apple, peeled and grated
120g carrots, peeled and grated
3 large eggs
1/4 cup vegetable oil
3/4 cup natural yoghurt
2 teaspoons vanilla extract

1. Preheat the oven to 170

2. Whisk the flours, baking soda, cinnamon, nutmeg and salt together in a large bowl. Then add the sugars and which again.

3. Add the carrots and dried fruit to the flour mixture and toss well.

4. In a separate bowl, add the eggs, oil, yoghurt and vanilla extract and whisk. The stir the apple into the egg mixture before combing the egg mixture with the flour mix.

5. Stir until the mix is well-combined and there are no dry spots remaining.

6. Divide batter among approximately 18 muffin cups and bake until puffed and golden, between 20-25 minutes. A tester such as a skewer or fork should come out clean. Remove from the oven and turn onto wire racks to cool.

The muffins can then be frozen, or will keep for up to five days in an airtight container at room temperature.

4 Responses to “Cranberry Breakfast Muffins”
  1. Tes says:

    Wowwww the muffins look so amazing. The recipe sounds simple and easy. Can’t wait to try this for breakfast!

    • Thanks – all I can say is they make my morning! I see from your blog you’re living in Pune, I spent a few weeks there about 2 years ago and I just loved it, such a wonderful city!

  2. Aoife Mc says:

    These look lovely. I’ve been meaning to make savoury muffins for ages, saw some lovely courgette and cheesy ones in The Guardian a while back. So much to make! So little time to make it 🙂 Your blogs looking great, the photos are lovely, good stuff!

    • Thanks so much! 🙂 I’m really sad now they’re all gone actually, breakfast just doesn’t seem the same!

      Courgette and cheese sounds really good – I saw a recipe for courgette, lemon and blueberry I really want to try, but I’m trying to break the cooking sweet things habit!

      I’ve got so little free time though at the moment, it’s nice (in the short-term at least!) to make something that lasts all week!

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