Sunshine Muffins

Power up your mornings with Sunshine Muffins. This portable sweet treat contains whole grains, yogurt, nuts, fresh fruit, and even veggies.

Yield: Makes: 12 servings (serving size: 1 muffin)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 206
  • Fat: 6.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 4g
  • Carbohydrate: 34g
  • Fiber: 5g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 126mg
  • Calcium: 339mg

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

Preparation

  1. 1. Preheat oven to 375°F. Line muffin cups with paper liners.
  2. 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. 3. Divide batter among muffin cups. Top with pistachios and remaining cranberries.
  4. 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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