- 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