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Mini Carrot Cranberry Muffins

Mini Carrot Cranberry Muffins created by Engrossed

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:
Yields:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Redsie
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@Redsie
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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."
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  1. Julie in SoCal
    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!
    Reply
  2. Engrossed
    Mini Carrot Cranberry Muffins Created by Engrossed
    Reply
  3. Engrossed
    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.
    Reply
  4. karen
    Mini Carrot Cranberry Muffins Created by karen
    Reply
  5. karen
    Mini Carrot Cranberry Muffins Created by karen
    Reply
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