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Mini Carrot Cranberry Muffins

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“A great Canadian Living recipe that I adapted a bit to lighten it. Moist mini muffins with lots of dried cranberries.”
READY IN:
22mins
SERVES:
36
YIELD:
36 mini-muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl, whisk together both flours, sugar, baking powder, baking soda, cinnamon, salt and nutmeg.
  2. In separate bowl, beat eggs; stir in carrots, milk, yogurt and oil. Pour over dry ingredients; sprinkle with cranberries and stir just until moistened.
  3. Spoon into greased or paper-lined mini-muffin cups, filling to top.
  4. Bake in centre of 350F oven until tops are firm to the touch, about 12 minutes.
  5. Let cool in pan on rack for 5 minutes; transfer to rack and let cool.

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