Carrot Muffin with Cranberry and Walnut

Watching two movies in two days......the last time I did that, I can't even remember. Watching two good movies in two days, I don't think it's ever happened to me before.

After "Julie and Julia", I watched "Up". No, "Up (3D)" which I think definitely makes a big difference with the original "Up".

The pressure for Pixar to sustain the success must be tough. However, they just fearlessly came up with another great production with gorgeous visuals and emotional depth. I would cut the storyline here. It's the 3D thing I was really crazy about. When I was a kid, a pair of red+blue paper 3D glasses was the key to enter the 3D world. TV variety show audiences would be notified about the upcoming 3D effect, so they could have their glasses ready. I would put on mine since the very beginning of the show, just to make sure not missing anything. However, I was usually the one who was still waiting for that effect to appear after it actually did. I'm not sure if that's the glasses or just my vision. I could never have the perfect 3D experience. So, after I watched "Up", I totally regretted that I took 5 seconds to consider if I should pay $3 for that pair of 3D glasses when I buy tickets at the counter. It's absolutely worth it. I did actually try to grasp onto the images floating in front of my eyeballs. I'm now keeping the glasses for the DVD.

Back to these muffins, I've made apple carrot muffin with pecan before. These are pretty similar.

(makes 12 regular-sized muffins)
Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tbsp baking soda
3/4 cup light brown sugar
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 cup sugar
1/3 cup packed light brown sugar
2/3 cup canola oil
2 eggs, lightly beaten
3/4 cup milk
1 tsp vanilla extract
1 cup shredded carrot
1/2 cup cranberries
1/3 cup walnuts, toasted and chopped

Directions:
Preheat over to 375F. Grease muffin tin or line with muffin liners.

In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon and ginger.

In a bolw of a stand mixer fitted with paddle attachment, combine the sugar, brown sugar and canola oil. Mix until smooth. Add in the eggs and vanilla extract. Beat until incorported.

Add in flour mixture in two additions, alernately with the milk, mixing each addition just until incorportated.

Using a rubber spatula, gently fold in the shredded carrot, cranberries and walnuts.

Divide the batter evenly among the muffin cups.

Bake for 20 mins, or until a tester comes out clean.

Cool completely on a wire rack.