Prep 10 mins
Cook 12 mins
A great Canadian Living recipe that I adapted a bit to lighten it. Moist mini muffins with lots of dried cranberries.
- 1 1⁄4 cups flour
- 1 1⁄4 cups whole wheat flour
- 1⁄2 cup packed brown sugar
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon grated nutmeg
- 2 eggs
- 1 1⁄2 cups shredded carrots
- 1 cup low-fat milk
- 3⁄4 cup low-fat vanilla yogurt
- 1⁄3 cup vegetable oil
- 3⁄4 cup dried cranberries
- In large bowl, whisk together both 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 350F 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.
These were very good. I only had one egg, so added a little extra yogurt/oil. I also added a couple tablespoons of agave syrup to make them a little sweeter. Very yummy!
These are very nice soft cake like muffins. I followed the recipe but used a full 8oz container of vanilla yogurt and added 1/4 cup granulated honey for more sweetness. They still weren't quite sweet enough for me so I'd probably double the sugar next time. I think these would also work with Splenda Brown Sugar Blend. I almost used it to make these diabetic but then I realized the cranberries were sweetened. Anyhow they aren't quite as light if you increase the sugar but they are still lowfat! Great recipe...I loved the cranberries in it! Mine made 24 mini muffins and 4 large muffins.
These muffins are very pretty, healthy, and have a great texture. I have to admit that they aren't sweet enough for me, thus the 3 star review. But, for someone looking for a low-fat muffin, this is definitely worth checking out. I wasn't sure how to whisk flour, so I sifted the flour and them mixed in the rest of the dry ingredients. I used store bought shredded carrots, but chopped them a bit so the shreds weren't so long, and canola oil. I also only had plain lowefat yogurt, so I added a 1/2 tsp of vanilla extract. I made this in a regular muffin tin, filling them to the top, and got 12 extra large muffins. I baked them for 21 minutes and they were done perfectly.