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Mini Carrot Cranberry Muffins

By The Canadian Living Test Kitchen

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.

Servings: 36

Ingredients:

1-1/4 cups (300 mL) all-purpose flour
1-1/4 cups (300 mL) whole wheat flour
1/2 cup (125 mL) packed brown sugar
1-1/2 tsp (7 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) grated nutmeg
2 eggs
1-1/2 cups (375 mL) shredded carrots
1 cup (250 mL) milk
3/4 cup (175 mL) plain yogurt
1/3 cup (75 mL) vegetable oil
3/4 cup (175 mL) dried cranberries

Preparation:

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