Mini Carrot Cranberry Muffins

Recipe by Redsie
READY IN: 22mins
SERVES: 36
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.