December 21, 2008 | Breads, Desserts
My house fills up over the holidays with kids and visiting friends and family. A freshly baked muffin stands in well for breakfast or an afternoon pick me up with a cup of coffee. You can use this recipe to make standard size muffins, mini muffins, or loaves – just make sure to test the cooking time with a toothpick and remove as soon as the toothpick comes out clean.
Carrot-Gingerbread Muffins with Cranberries
Prep time
Cook time
Total time
Recipe type: Breads,Desserts
Serves: 30
Ingredients
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 1 pound carrots, grated
- ½ cup brown sugar, packed
- ½ cup sugar
- ½ cup molasses
- ½ cup dried cranberries
- 4 large eggs
- ½ cup nonfat yogurt
- ½ cup vegetable oil
- 2 teaspoons vanilla
Instructions
- Preheat oven to 350 degrees and line muffin pans with paper liners. Alternatively, spray 5 inch loaf pans with baking spray. Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and then toss with the grated carrots.
- Mix together the brown sugar, sugar, molasses, eggs, yogurt, oil and vanilla. Add carrot/flour mixture and mix just until all ingredients are combined. Fill muffins or loaf pans ⅔ full and bake until a toothpick inserted into the center comes out clean, about 10 minutes for mini muffins, 15 minutes for standard muffins, and 30 minutes for a 5 inch loaf pan.
