Carrot Walnut Craisin Muffins

Teresa Jacobson

By
@foundmyzen

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 beware of that. These are so good and they freeze well!


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Comments:

Serves:

8 Jumbo muffins

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 3/4 c
all purpose flour
3/4 c
sugar
1 tsp
baking powder
3/4 tsp
baking soda
1/2 tsp
cinnamon
1/2 Tbsp
ground flax seed (optional)
1/2 tsp
salt
8 oz
plain yogurt
6 Tbsp
melted unsalted butter
1 large
egg
1 c
finely grated carrot (about 2 large)
1/2 c
craisins (dried cranberries)
3/4 c
chopped walnuts

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Breakfast, Muffins
Main Ingredient: Flour
Regional Style: American
Other Tags: For Kids, Healthy