Sunshine Muffins

• 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

1. Preheat oven to 375u0b0F. 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.

wholewheat pastry, baking soda, ground cinnamon, ground cardamom, salt, orange, sugar, egg whites, extravirgin olive oil, yogurt, carrots, cranberries, pistachios

Taken from www.myrecipes.com/recipe/sunshine-muffins (may not work)