Mini Carrot Cranberry Muffins Mini Carrot Cranberry Muffins

Author: Canadian Living

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.

  • Portion size 36 servings



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 facts <b>Per muffin:</b> about

  • Sodium 89 mg
  • Protein 2 g
  • Calories 75.0
  • Total fat 3 g
  • Cholesterol 11 mg
  • Saturated fat trace
  • Total carbohydrate 11 g


  • Iron 4.0
  • Folate 4.0
  • Calcium 3.0
  • Vitamin A 11.0
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Mini Carrot Cranberry Muffins