Sunshine Muffins
THIS MUFFIN HAS IT ALL! TRY THEM AT BREAKFAST OR LUNCH.
THIS IS A WINTER FAMILY RECIPE FOR CARROTS, CRANBERRIES, AND LOCAL GRAINS
- Prep Time20 min
- Cook Time25 min
- Total Time45 min
- Yield50
- Serving Size1 Muffin
- Energy206 cal
- HAACP Process2
Ingredients
- 8.25 Cups, 1 Tablespoon, and 1 Teaspoon Whole-Wheat Pastry Flour
- 2 Tablespoons and 2.25 Teaspoons Baking Soda
- 2 Tablespoons, 2.25 Teaspoons Ground Cinnamon
- 1 Teaspoon Ground Cardamom
- 2 Teaspoon Salt
- 4 Oranges
- 3 Cups, 2 Tablespoons Sugar
- 8 Large Egg Whites
- 1 Cup, 2 Teaspoons Extra-Virgin Olive Oil
- 2 Cups, 1 Tablespoon, 1 Teaspoon Fat-Free Plain Greek Yogurt
- 8 Cups, 5 Tablespoons, 1 Teaspoon Fresh or Thawed Frozen Cranberries, Divided
- 1 Cup, 2 Teaspoons Shelled Pistachios, Finely Chipped (You May Substitute Your Favorite Nuts)
Method
Preheat oven to 375°F. Line muffin cups with paper liners.
In a large bowl, whisk the first 5 ingredients (through salt).
In another bowl, grate 1 tsp orange zest and squeeze ¼ cup juice.
Whisk in the sugar, egg whites, oil, and yogurt.
Stir into flour mixture just until moistened. Fold in carrots and 1½ cups cranberries.
Divide batter among muffin cups. Top with pistachios and remaining cranberries.
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.
Did you know Wisconsin is #1 in cranberry production in the nation, supplying the market with 56% of all U.S. cranberries? Ocean Spray purchases the bulk of their cranberries from Wisconsin and sells them in fresh, frozen and juice form.
Are you looking for local grains? Look for local producers and mills on Local Harvest
Nutrition Facts
- Serving Size1 Muffin
- Amount per serving
- Calories206
- % Daily Value*
- Total Fat6.3 g8.08%
- Saturated Fat0.8 g4%
- Trans Fat0 g
- Cholesterol0 mg0%
- Sodium126 mg5.48%
- Total Carbohydrate34 g12.36%
- Dietary Fiber5 g17.86%
- Protein4 g8%