Carrot, Apple, Chocolate and Cranberry Muffins

Servings : Makes 12 Muffins

INGREDIENTS

• 1 1/2 cups flour
• 1 tbsp. Baking powder
• 1 tbsp. Cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• the zest of an orange
• 1 pinch of salt
• 3/4 cup CANNE BERGE's Cranberries coated with dark chocolate, halved
• 1 egg
• 2 tbsp. melted butter or vegetable butter
• 1/2 squeezed orange
• 1/3 cup Brown Sugar
• 1 tsp vanilla extract
• 1 cup unsweetened applesauce
• 3/4 cup small diced apples
• 3/4 cup grated carrots

CRUMBLE (optional)

• 1/2 cup Butter or vegetable butter
• 1/2 cup Brown Sugar
• 1/3 cup small apple cubes
• 1 cup Large flake oats
• Orange zest

PREPARATION

1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners (or grease the cups).
2. In a large bowl, combine the flour, baking powder, cinnamon, nutmeg, ground ginger, salt, and orange zest. Add the dark chocolate-coated cranberries, cut in half, and coat well in the dry mixture.
3. In another bowl, whisk together the egg, brown sugar, melted butter, juice of half an orange, and vanilla extract. Then add the applesauce, diced apples, and grated carrots. Mix well.

    

4. Pour the wet mixture into the dry mixture and stir gently with a spatula until the batter is smooth, without overmixing.

    

    

5. Divide the batter among the 12 muffin cups, filling them 3/4 full.

    

6. In a bowl, combine the butter, brown sugar, oat flakes, small apple cubes, and a little orange zest. Work with your fingertips until the mixture is crumbly.

    

7. Sprinkle the crumble topping over each muffin and add 1 or 2 chocolate-covered cranberries on top for decoration.

    

8. Bake in the center of the oven for about 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

    

9. Let cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely.