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Sunshine Muffins

Photo: Levi Brown
Yield Makes: 12 servings (serving size: 1 muffin)
Power up your mornings with Sunshine Muffins. This portable sweet treat contains whole grains, yogurt, nuts, fresh fruit, and even veggies.

Ingredients

  • 2 cups whole-wheat pastry flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1 orange
  • 3/4 cup sugar
  • 2 large egg whites
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup fat-free plain Greek yogurt
  • 2 cups grated carrots
  • 2 cups fresh or thawed frozen cranberries, divided
  • 1/4 cup shelled pistachios, finely chopped

Nutrition Information

  • calories 206
  • fat 6.3 g
  • satfat 0.8 g
  • monofat 4.2 g
  • polyfat 0.8 g
  • protein 4 g
  • carbohydrate 34 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 126 mg
  • calcium 339 mg

How to Make It

  1. Preheat oven to 375°F. Line muffin cups with paper liners.

  2. In a large bowl, whisk the first 5 ingredients (through salt). In another bowl, grate 1 tsp orange zest and squeeze 1/4 cup juice. Whisk in the sugar, egg whites, oil, and yogurt. Stir into flour mixture just until moistened. Fold in carrots and 1 1/2 cups cranberries.

  3. Divide batter among muffin cups. Top with pistachios and remaining cranberries.

  4. Bake until a toothpick inserted in a muffin comes out clean (22-25 minutes). Let cool in the pan on a wire rack for 5 minutes. Unmold; cool completely on rack.