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1
Preheat the oven to 375degrees F. Line a 12-portion 1/2-cup muffin tin with paper liners.
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2
In a large bowl, sift the flour, baking powder, salt, cinnamon, nutmeg and ginger together.
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3
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, cream the butter on medium speed until lightened.
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4
With the speed on low, slowly add the sugar.
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5
Increase speed to medium high and beat until light and fluffy, about 4 minutes.
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6
Add the eggs, one at a time, beating between each addition and scraping down the bowl as necessary with a rubber spatula.
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7
Add the carrot puree and orange zest and beat until well combined.
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8
With the mixer set on low, slowly add the dry ingredients and mix until just combined; do not overbeat.
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9
Remove the bowl from the mixer and with a rubber spatula, gently fold the cranberry relish into the batter until evenly distributed.
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10
Evenly divide the batter among the lined muffin cups and sprinkle a little sugar over the top of each.
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11
Bake in the center of the oven until light golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes.
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12
Cool in the pan on a rack for 10 minutes.
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13
Remove muffins form the pan and transfer to a rack to cool completely.
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14
Serve warm or at room temperature.
