Tested till perfect Mini Carrot Cranberry Muffins

Mini Carrot Cranberry Muffins

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.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 36

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
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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.)

Nutritional Information Per muffin: about

cal 75 pro 2g total fat 3g sat. fat 0
carb 11g fibre 1g chol 11mg sodium 89mg

% RDI:

calcium 3 iron 4 vit A 11 folate 4
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