Mini Carrot Cranberry Muffins

Tested Till Perfect

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%
    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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