Mini Carrot Cranberry Muffins |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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A great Canadian Living recipe that I adapted a bit to lighten it. Moist mini muffins with lots of dried cranberries. Ingredients:
1 1/4 cups flour |
1 1/4 cups whole wheat flour |
1/2 cup packed brown sugar |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon salt |
1/2 teaspoon grated nutmeg |
2 eggs |
1 1/2 cups shredded carrots |
1 cup low-fat milk |
3/4 cup low-fat vanilla yogurt |
1/3 cup vegetable oil |
3/4 cup dried cranberries |
Directions:
1. In large bowl, whisk together both flours, sugar, baking powder, baking soda, cinnamon, salt and nutmeg.
2. In separate bowl, beat eggs; stir in carrots, milk, yogurt and oil. Pour over dry ingredients; sprinkle with cranberries and stir just until moistened.
3. Spoon into greased or paper-lined mini-muffin cups, filling to top.
4. Bake in centre of 350F oven until tops are firm to the touch, about 12 minutes.
5. Let cool in pan on rack for 5 minutes; transfer to rack and let cool.
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