Mini Carrot Cranberry Muffins

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

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

Recipe

• 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.