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.
Ingredients
- 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
Steps
- 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.)
