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
Instructions
- 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.