When I saw this recipe in Canadian Living, I knew I had to try it, because they had already done everything I do to all my favourite muffin recipes; replaced fats with yogurt, cut the sugar, upped the spice and made it whole grain. And other than adding in some raisins and spelt flour, I had nothing left to change. These are tasty and spicy and moist and you can feel good about eating them or feeding them to your kids (mine ate these right up). Plus, browned butter; who knew what that could do to a muffin?
1/2 cup dark brown sugar, loosely packed
1 cup plain yogurt (I used fat free greek style)
2 cups grated carrots
1 cup all purpose flour
3/4 cup spelt flour
1/3 cup ground flax seeds
2 1/4 tsp ground ginger
1 1/2 tsp cinnamon
2 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Pinch ground cloves
3/4 cup raisins
1. Brown butter over medium heat in a small saucepan, by melting it, then cooking until it stops foaming and browned bits appear on the bottom, swirling occasionally. This should take about 5 minutes. Set aside and let cool.
2. Preheat oven to 350 and prep 12 large muffin tins or 24 mini muffin tins (I did half and half).
3. Whisk together flours, flaxseeds, spices, baking powder, baking soda, and salt. In another bowl, whisk together browned butter with sugar, then beat in eggs and yogurt, finally adding the carrots. Add dry ingredients and raisins to the wet ingredients and stir just to combine.
4. Spoon into greased or lined muffin tins. Bake big muffins for about 23 minutes, small ones for 15-18 minutes or until the top springs back to a light touch. Let cool in tins for 5 minutes, then transfer to rack to cool completely.