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Mini Carrot Cranberry Muffins Recipe

Mini Carrot Cranberry Muffins
Servings: 36

A great Canadian Living recipe that I adapted a bit to lighten it. Moist mini muffins with lots of dried cranberries.

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Mini Carrot Cranberry Muffins. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Mini Carrot Cranberry Muffins in your home. Then, follow these steps below to serve Mini Carrot Cranberry Muffins for your family or friends.


  • 1 1/4 flour

  • 1 1/4 whole wheat flour

  • 1/2 brown sugar

  • 1 1/2 baking powder

  • 1 baking soda

  • 1 cinnamon

  • 1/2 salt

  • 1/2 nutmeg

  • 2 eggs

  • 1 1/2 carrots

  • 1 low-fat milk

  • 3/4 low-fat vanilla yogurt

  • 1/3 dried cranberries

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Mini Carrot Cranberry Muffins in your home by yourself.

Directions: How to Make Mini Carrot Cranberry Muffins

  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.

So that brings us to the end of this special Mini Carrot Cranberry Muffins recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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