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.
Servings: 36
Ingredients:
| Nutritional Info | |
| Per muffin: about | - |
| cal | 75 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | trace |
| carb | 11 g |
| fibre | 1 g |
| chol | 11 mg |
| sodium | 89 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 4% |
| vit A | 11% |
| folate | 4% |
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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:
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.)
Additional Information
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