Spiced Carrot and Flax Muffins

By Soo Kim and The Test Kitchen

54 people added this to their Recipe Box

Spiced Carrot and Flax MuffinsMost 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.3 user reviews.

Rate this recipe »

Spiced Carrot and Flax Muffins
Photography by Yvonne Duivenvoorden

This recipe makes 12 muffins servings

Nutritional Info
Per muffin: about	-
cal	200200 cal
pro	5 g5g pro
total fat	8 g8g total fat
sat. fat	4 g4g sat. fat
carb	28 g28g carb
fibre	2 g2g fibre
chol	46 mg46mg chol
sodium	256 mg256mg sodium
potassium	189 mg189mg potassium
% RDI:	-
calcium	99 calcium
iron	1111 iron
vit A	3535 vit A
vit C	22 vit C
folate	2525 folate

More great recipes from this menu:

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.

Ingredients

1/3 cup unsalted butter 1/3 1/3cup cupunsalted butter
1/2 cup packed brown sugar 1/2 1/2cup cuppacked brown sugar
2 eggs 2 2eggeggs
1 cup 1% plain yogurt 1 1cup cup1% plain yogurt
2 cups grated carrots 2 2cups cupsgrated carrotcarrots
1-3/4 cups all-purpose flour 1-3/4 1-3/4cups cupsall-purpose flour
1/3 cup ground flaxseeds 1/3 1/3cup cupground flaxseeds
2-1/4 tsp ground ginger 2-1/4 2-1/4tsp tspground ginger
1-1/2 tsp cinnamon 1-1/2 1-1/2tsp tspcinnamon
2-1/2 tsp baking powder 2-1/2 2-1/2tsp tspbaking powder
1 tsp baking soda 1 1tsp tspbaking soda
1/4 tsp salt 1/4 1/4tsp tspsalt
1 pinch ground cloves 1 1pinch pinchground cloves
2 tsp flaxseeds 2 2tsp tspflaxseeds

Preparation

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.)

Source : Canadian Living Magazine: November 2011