A Better Muffin


sunshine muffin***

In the short time I spent in the kitchen these last few days I whipped up these healthy, fruity, tasty muffins.  They are like a ray of sunshine in The Orange Bee kitchen.  Let me share with you why these are so good for you.

First of all they are loaded with those orange beauties we all call carrots.  Carrots as you know are full of beta-carotene which can reduce the risk of heart disease.  There is another orange ingredient; orange zest and juice are added providing vitamin C, not to mention the juice counters any potential bitterness in whole wheat treats.  A surprise ingredient is EVOO, yep, extra-virgin olive oil.  Low in saturated fat it keeps the muffins extra moist.  Using fat-free plain, greek yogurt adds protein and calcium.  These yummy  little bites get a pop of color from cranberries. Did you know cranberries are packed full of antioxidants?  As if that isn’t a great list of reasons to bake and eat these there is one more important ingredient.  Nuts!  Walnuts, which contain omega 3’s as well as vitamin E and pecans, also a substantial source of vitamin E and B-complex vitamins.

Make these quick and share them.  If you don’t tell no one will know the heath benefits provided.  You can say it’s your good deed for the day!

Enjoy!
sunshine mufbigSunshine Muffins

Ingredients:
2 cups whole wheat flour
2 tsp.baking soda
2 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/2 tsp. salt
1 orange
3/4 cup sugar
2 large egg whites
1/4 cup EVOO
1/2 cup fat-free, plain Greek yogurt
2 cups grated carrots
2 cups fresh or thawed frozen cranberries
1/4 cup chopped pecans
1/4 cup chopped walnuts

Preheat oven to 375*.  Line muffin cups with paper liners or spray pan with Pam.

In a large bowl, whisk the first 5 ingredients together.  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, cranberries and  nuts.

Divide batter among muffin cups.  Bake until a toothpick inserted near the center comes out clean, about 22-25 minutes.  Let cool on a wire rack for 5 minutes then remove from pan and allow to cool completely.

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About The Orange Bee

Food Blogger - Bee Keeper - Mom - Wife - Lover of Life
This entry was posted in Berries, Bread, Cranberries, Fruit, Muffins, Nuts, Orange, Pecans, Walnuts and tagged , , , , , , , . Bookmark the permalink.

8 Responses to A Better Muffin

  1. Those look great. Too funny though, I almost made muffins with carrots this morning!

  2. Karen says:

    They sound great…I do love their bright color. What a nice way to start the day.

  3. Those really are sunshine muffins! I love how you used yogurt and olive oil in these. Very Mediterranean diet of you! I have lots of frozen fresh cranberries and was planning on making a loaf with walnuts. This makes me want to experiment with olive oil and see what happens! Beautiful and thanks for sharing.

    • Thank you Betsey. I’ve never used olive oil in something like this before…I think it is a good idea – it just felt more healthy than vegetable, canola, sunflower, whatever others….Yes it was very Mediterranean wasn’t it? Ha!

  4. sallybr says:

    Love everything about them – orange, cranberries, nuts – you made a winner combination there!

    Hope all is going great for you and your new adventures! Can you believe it is March already? Why is 2013 in such a hurry? 😉

    • Oh Sally, that is such a good question! March already! My new job is so much fun I can’t wait to get to the shop every day. I do miss blogging often but this is a season of change for me and I’m ok with that too. THose muffins are long gone – they were yummy. Thanks for popping over!

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