Mini Carrot Cranberry Muffins - cooking recipe

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

Preparation

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.