Mini Carrot Cranberry Muffins
This recipe makes 36 servings
Nutritional Info |
|
|---|---|
| Per muffin: about | - |
| cal | 75 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | 0 |
| carb | 11 g |
| fibre | 1 g |
| chol | 11 mg |
| sodium | 89 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 4 |
| vit A | 11 |
| folate | 4 |
- Portion size: 36
Katie Zeitel, a Grade 1 student, works up quite an appetite skipping with her friends at lunchtime. One of her favourite treats is a store-bought chocolate chip muffin. During the past few years, many commercial muffins have become very large in size and are often high in fat. For children, a mini- size is more appropriate. Adding carrots to the batter is another way to eat vegetables that are a rich source of vitamins and minerals. You can sprinkle mini chocolate chips on top before baking.
Ingredients
- 1-1/4 cups 1-1/4cupsall-purpose flour
- 1-1/4 cups 1-1/4cupswhole wheat flour
- 1/2 cup 1/2cuppacked brown sugar
- 1-1/2 tsp 1-1/2tspbaking powder
- 1 tsp 1tspbaking soda
- 1 tsp 1tspcinnamon
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tspgrated nutmeg
- 2 2eggeggs
- 1-1/2 cups 1-1/2cupscarrotcarrots, shredded
- 1 cup 1cupmilk
- 3/4 cup 3/4cupplain yogurt
- 1/3 cup 1/3cupvegetable oil
- 3/4 cup 3/4cupdried cranberrydried cranberries
Preparation
In large bowl, whisk together all-purpose and whole wheat 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 375°F (190°C) 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. (Make-ahead: Store in airtight container for up to 24 hours. Or wrap individually and freeze in airtight container for up to 2 weeks.)
