CARROT WALNUT CRAISIN MUFFINS
I love baking with yogurt! It's a great way to lower fat and it makes whatever you're baking moist and fluffy! This is such a different combination but works really well for muffins and scones. Even though this recipe calls for Craisins (dried cranberries) fresh cranberries can be used but they do over power the other flavors so...
Provided by Teresa Jacobson
Categories Other Breakfast
Time 40m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400 degrees F. Spray muffin pan with nonstick or line with paper cups. Soak dried cranberries in hot water for about 20 minutes, drain very well right before use.
- 2. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, ground flax, and salt. Set aside.
- 3. Melt butter in microwave; set aside to cool slightly. Meanwhile, in a separate bowl, combine yogurt and egg. Slowly stir in cooled melted butter until well blended. Add mixture to flour mixture but do not stir.
- 4. Add carrots, dried cranberries (well drained after having been soaked), and walnuts. Fold together until just blended. Don't over stir!
- 5. Scoop into prepared muffin tin. Bake in preheated oven for about 20 minutes or until toothpick tests done.
- 6. Let cool completely. Wrap in plastic wrap, place into large freezer ziploc and store in freezer, if desired.
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Nuzhat Nawaz
[email protected]I've made these muffins several times and they're always a hit. They're so easy to make and they're always delicious.
Shiraaz Anderson
[email protected]These muffins are a great way to sneak some vegetables into your kids' diet.
Hari Chand
[email protected]I'm not a fan of craisins, so I used raisins instead. The muffins were still delicious.
md sohag islam
[email protected]These muffins are the perfect size for a snack or a light breakfast.
Haider mushtaq Cheema
[email protected]I love the way these muffins look. They're so colorful and festive.
Kebal Mandal
[email protected]These muffins are a bit too dense for my taste. I think I'll try a different recipe next time.
Shajamal Shak
[email protected]I'm not a big fan of walnuts, so I omitted them from the recipe. The muffins were still delicious.
Vaniscia Jones-Ruiters
[email protected]These muffins are a bit time-consuming to make, but they're worth the effort. They're so delicious and they're perfect for a special occasion.
Aarab Gurung
[email protected]I made these muffins with gluten-free flour and they turned out great! They were just as moist and flavorful as the regular muffins.
Puventhiran Jeyappiriyan
[email protected]These muffins are a great way to use up leftover carrots. I always have a few carrots in my fridge and these muffins are a great way to use them up.
Jude Mattocks
[email protected]I'm not a big fan of carrots, but I really liked these muffins. The carrots added a nice sweetness and texture.
Deb Roskelley
[email protected]These muffins are the perfect grab-and-go breakfast. They're easy to make and they taste great.
Elee Vlogs
[email protected]I love that these muffins are made with whole wheat flour. They're a healthier option than traditional muffins.
Fuad Aliyyii
[email protected]The muffins were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Hasan Akbar
[email protected]I made these muffins for a brunch party and they were a huge success! Everyone loved them.
Ehsaan Tanoli
[email protected]These muffins are so moist and flavorful! I love the combination of carrots, walnuts, and craisins.
Alex Dare
[email protected]The muffins turned out a bit dry for my taste. I think I'll add an extra egg next time.
Mati ur rehman Mati Ur Rehman
[email protected]I love the simplicity of this recipe. It's easy to follow and doesn't require any special ingredients.
Inamullah Noori
[email protected]These muffins were a hit with my family! They're moist and flavorful, with a perfect balance of sweetness and spice. The carrots, walnuts, and craisins add a nice texture and flavor combination.