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Makes: 12 servings (serving size: 1 muffin)
Photo: Levi Brown

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 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.

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