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 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.
Fish Tacos are one of my favorite meals. When my man, Dan brought home some fresh snapper fillets last weekend I seasoned them, threw them on the grill and presto! Fresh fish tacos. It doesn’t get better than this. Luckily I had the ingredients to make the pico and chipotle mayo. Fresh, healthy and perfect for a late spring dinner al fresco.
