Carrot-Gingerbread Muffins with Cranberries

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
Yields 30 muffins

3 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 pound carrots, grated
1/2 cup brown sugar, packed
1/2 cup sugar
1/2 cup molasses
1/2 cup dried cranberries
4 large eggs
1/2 cup nonfat yogurt
1/2 cup vegetable oil
2 teaspoons vanilla

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 2/3 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.

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