Spiced Carrot & Flax Muffins

Photography: iStockPhoto/E.

  • Prep time 15 minutes
  • Total time 40 minutes
  • Portion size 12 servings



Preheat oven to 350°F. In small saucepan, cook butter over medium-low heat, stirring, until nutty brown, 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, if desired.

Bake until tops are firm to the touch, about 25 minutes. Transfer to rack; let cool. (Make-ahead: Can be stored in airtight container at room temperature for up to 3 days.)

Test Kitchen Tip: Store flaxseed in the refrigerator: At room temperature, the oil has a limited shelf life and the ground meal is susceptible to oxidation, which makes the fat go rancid.

Nutritional facts PER SERVING: about

  • Calories 200
  • Total fat 8 g
  • Saturated fat 4 g
  • Cholesterol 46 mg
  • Sodium 256 mg
  • Total carbohydrate 28 g
  • Protein 5 g
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Baking & Desserts

Spiced Carrot & Flax Muffins