Orange Cranberry Carrot Muffins - MI Coop Kitchen

Ingredients

• 1/3 cup butter, melted
• 1/2 cup sugar
• 2 eggs
• Juice and zest from 1 orange
• 1 teaspoon vanilla
• 1-3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups finely shredded carrots
• 1 cup fresh or frozen cranberries, coarsely chopped