Mini Carrot Cranberry Muffins

From: Julie in SoCal

On Mar 2, 2009

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!

From: Engrossed

On Mar 29, 2007

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.

From: Karen67

On Feb 12, 2007

These muffins are very pretty, healthy, and have a great texture. I have to admit that they aren't sweet enough for me, thus the 3 star review. But, for someone looking for a low-fat muffin, this is definitely worth checking out. I wasn't sure how to whisk flour, so I sifted the flour and them mixed in the rest of the dry ingredients. I used store bought shredded carrots, but chopped them a bit so the shreds weren't so long, and canola oil. I also only had plain lowefat yogurt, so I added a 1/2 tsp of vanilla extract. I made this in a regular muffin tin, filling them to the top, and got 12 extra large muffins. I baked them for 21 minutes and they were done perfectly.

From: KITTENCAL

On Feb 4, 2007

Great little muffins Reds! I increased the brown sugar slightly, also I subbed sour cream for the yogurt, I though I had some in my fridge but I didn't, they still turned out wonderful! I will make these again using yogurt as we really enjoyed them, thanks for sharing hon!...Kitten