Carrot Apple Nut Muffins & Mini-Muffins with Yogurt

16 regular sized muffins -OR-
12 regular & 12 mini-sized muffins

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• ¼ cup oat bran or wheat bran
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• 2/3 cup dark brown sugar, packed
•  
• 2 large eggs
• 1 ½ cups plain, low-fat yogurt
• ¼ cup unsalted butter, melted
•  
• 1 ¼ cups tart apple, peeled and grated (about 1 large)
• 1 ¼ cups carrots, peeled and finely grated (about 1.5 medium)
• ¾ cup walnuts, toasted and chopped
• ½ cup golden raisins
•  
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

1. Preheat oven to 400° and position oven rack to center position. Line 16 standard muffin-pan cups -OR- 12 standard and 12 mini muffin-pan cups.
2. In a large bowl, combine the flours, bran, baking powder, baking soda, salt, ground cinnamon, and brown sugar. Set aside.
3. In another large bowl, whisk the eggs until blended. Stir in the yogurt and melted butter. Pour over dry ingredients and stir with a rubber spatula until half-moistened (about 10-12 strokes).
4. Add the prepared apple, carrots, nuts, and raisins and combine until evenly distributed. Do not overmix.
5. Spoon or scoop the batter into prepared muffin cups, filling each cup about two-thirds full.
6. Combine the sugar and cinnamon. Sprinkle the sugar/cinnamon on top of each muffin top.
7. Bake until a toothpick inserted in the middle of muffins comes out clean. Bake for about 15-18 minutes for standard size; 8-10 minutes for mini-muffin size.
8. Let the finished muffins cool in the pan for a couple of minutes before moving to a wire cooling rack.
9. Store in an airtight container for up to 2 days at room temperature -OR- freeze for up to 1 month. © Images & content: Cristina A-Moore for TeenieCakes.com.

• Use this recipe for either 16 standard sized muffins -OR- both 12 standard sized & 12 mini-sized muffins.
• If you have it on hand or need a substitution, I used 1 cup low-fat plain yogurt -and- ½ plain Greek yogurt.
• Increased amount of walnuts by ¼ cup (reflected in ingredients).
• Finely grate the carrots in short strands instead of long string strands, if possible.