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
MethodIn 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
- Iron 11.0
- Folate 25.0
- Calcium 9.0
- Vitamin A 35.0
- Vitamin C 2.0