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Ingredients
| all-purpose flour (unsifted): 1 1/4 cups |
| whole wheat flour: 1 1/4 cups |
| light brown sugar (packed): 1/2 cup |
| baking powder: 1 1/2 tsp |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| salt: 1/2 tsp |
| whole nutmeg: 1/2 tsp (grated) |
| eggs: 2 |
| carrots (grated): 1 1/2 cups |
| 2% milk: 1 cup |
| lowfat vanilla yogurt: 3/4 cup |
| vegetable oil: 1/3 cup |
| dried sweetened cranberries: 3/4 cup |
Mini Carrot Cranberry Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
12 min -
Servings
36 serving(s)
Tags
- In large bowl, whisk together both flours, sugar, baking powder, baking soda, cinnamon, salt and nutmeg.
- In separate bowl, beat eggs; stir in carrots, milk, yogurt and oil. Pour over dry ingredients; sprinkle with cranberries and stir just until moistened.
- Spoon into greased or paper-lined mini-muffin cups, filling to top.
- Bake in centre of 350F oven until tops are firm to the touch, about 12 minutes.
- Let cool in pan on rack for 5 minutes; transfer to rack and let cool.