Cranberry-Carrot Muffins

Good to make with leftovers!
Ingredients:
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp gingr
1/2 (1 stick) unsalted butter, at room temperature
3/4 cups sugar
2 large eggs, at room temperature
1 cup pureed, cooked carrots
zest of 1 orange
1/2 cup cranberry relish/sauce (homemade or out of can; I just simmered water, sugar, cranberries, and orange marmalade -- Lily's homemade orange marmalade -- for my cranberry sauce)

Directions:
Preheat over to 375. Line or grease 12-muffin tin.

In medium bowl, sift together flour, baking powder, salt, cinnamon, nutmet, and ginger

In large bowl, cream butter on medium speed until lightened. With speed on low, slowly add sugar. Increase speed to medium high and beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating thoroughly and scraping down sides with spatula. Add carrot puree and orange zest and beat until well combined. With mixer on low, slowly add dry ingredients and mix until just combined. Do not overbeat. Gently fold cranberry sauce into batter with spatula until evenly distributed.

Evenly divice batter among into muffin tin and (optional) sprinkle a little sugar over the top of each. Bake for 25-30 minutes, until golden brown. Cool for 10 minutes.

*** I got this from Food Network. Some of the comments suggested using sweet potato instead of carrots, adding extra whole cranberries, and sprinkling nuts on top. I have some pumpkin right now, so I may try this again with pumpkin. ***