Cranberry-Carrot Muffins

INGREDIENTS

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 1/4 teaspoon ground ginger
• 1 cup pureed cooked carrots
• 2 tablespoons Demererra or granulated sugar, for sprinkling
• 1/2 cup leftover cranberry relish
• 2 cups all-purpose flour
• Zest of 1 orange
• 3/4 cup sugar
• 1/4 teaspoon ground nutmeg
• 2 large eggs, at room temperature