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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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