Sunshine Muffins

Ingredients

• 2 teaspoons baking soda 
• 2 cups carrots grated
• 2 cups cranberries fresh frozen divided thawed
• 2 large egg whites 
• 0.5 cup greek yogurt plain fat-free
• 0.3 teaspoon ground cardamom 
• 2 teaspoons ground cinnamon 
• 0.3 cup olive oil extra-virgin
• 1  cranberry-orange relish 
• 0.3 cup pistachios shelled finely chopped
• 0.5 teaspoon salt 
• 0.8 cup sugar 
• 2 cups pastry flour whole-wheat

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• toothpicks
• muffin liners

Directions

1. Preheat oven to 375F. 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.
3. 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.
4. Divide batter among muffin cups. Top with pistachios and remaining cranberries.
5. Bake until a toothpick inserted in a muffin comes out clean (22-25 minutes).
6. Let cool in the pan on a wire rack for 5 minutes. Unmold; cool completely on rack.