Mini Carrot Cranberry Muffins

A great Canadian Living recipe that I adapted a bit to lighten it. Moist mini muffins with lots of dried cranberries.

• Ready In: 22 mins
• Serves: 36
• Yields: 36 mini-muffins

Ingredients

• 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

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.