Photo: Romulo Yanes; Styling: Megan Hedgpeth
Made with carrots, apples, raisins, and cinnamon, these muffins are full of fall flavors.
Yield: 12 muffins (serving size: 1 muffin)
1. Preheat oven to 375°F. Line 12 muffin cups with paper liners.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, salt and flaxseed. In a separate medium bowl, whisk together eggs, oil and sugar. Stir flour mixture into oil mixture until blended. Fold in carrots, apples and raisins. (Batter will be very thick.)
3. Fill muffin cups with batter (about 1/2 cup each; an ice cream scoop is helpful). Bake muffins until tops are golden, crackled and domed, 25 to 30 minutes. Let cool completely in tin on a wire rack.