Spiced Carrot and Flax Muffins

Spiced Carrot and Flax Muffins IMAGE Author: Canadian Living Credits: Spiced Carrot and Flax Muffins IMAGE

Most carrot muffins are basically small cakes loaded with oil and sugar. In our version, yogurt boosts the calcium content, while flaxseeds add beneficial omega-3 fatty acids and fibre. Brown butter adds a lovely flavour, but you can skip that first step and use oil instead, if desired.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: November 2011

Ingredients

  • 1/3 cup unsalted butter
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 cup 1% plain yogurt
  • 2 cups grated carrots
  • 1 3/4 cup all-purpose flour
  • 1/3 cup ground flaxseeds
  • 2 1/4 teaspoons ground ginger
  • 1 1/2 teaspoon cinnamon
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 pinch ground cloves
  • 2 teaspoons flaxseeds

Method

In small saucepan, cook butter over medium-low heat, stirring, until brown and nutty, about 5 minutes. Let cool.

In large bowl, whisk butter with sugar; whisk in eggs and yogurt. Stir in carrots.

Whisk together flour, ground flaxseeds, ginger, cinnamon, baking powder, baking soda, salt and cloves; stir into butter mixture just until combined. Spoon into 12 paper-lined or greased muffin cups. Sprinkle with flaxseeds.

Bake in 350°F (180°C) oven until tops are firm to the touch, about 25 minutes. Transfer to rack; let cool.(Make-ahead: Store in airtight container for up to 3 days.)

Nutritional facts Per muffin: about

  • Sodium 256 mg
  • Protein 5 g
  • Calories 200.0
  • Total fat 8 g
  • Potassium 189 mg
  • Cholesterol 46 mg
  • Saturated fat 4 g
  • Total carbohydrate 28 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 35.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spiced Carrot and Flax Muffins

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