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
Ingredients
Method
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
%RDI
- Iron 4.0
- Folate 4.0
- Calcium 3.0
- Vitamin A 11.0
