Have you had flax? Flax is one of the few non-seafood sources of Omega-3 fatty acids. Eggs laid by chickens that have eaten flax seeds is another.
These muffins use a nice flaxseed topping that give them a nutty flavor and a nice crunch element.
I was trying with this recipe to recreate a muffin that Seattle's Best in Chicago used to carry before they were bought up and closed by Starbucks. This isn't that recipe, but I'm pretty happy with them as nutritious breakfast muffins go. They're at their best once they've had a chance to cool.
You'll notice the muffins do not have the overflowing puffy muffin tops that most muffins get. The ingredients here are pretty heavy, and the leaveners in this recipe serve to lighten the crumb of the muffin, more than to lift it up. If you like, increase the flour to carrot/raisin ratio and add a bit more liquid for the flour to grab if you like the puffier muffins.
For the honey component, use any kind of honey you like. I was fortunate enough to have some of The Best Sunflower Honey in Paris, so that's what I used.
Flax-topped Carrot Raisin Muffins
1 3/4 cups AP Flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 cups finely grated carrot (peel the carrot first)
1/2 cup milk
1/2 cup oil
1 cup golden raisins
1/3 cup honey, plus some for drizzling
3/4 cup packed light brown sugar
1/2 cup flax seeds
paper cupcake holders
Preheat oven to 400 F. Line a 12-cupcake pan with paper cupcake holders. If you don't have these, grease the pan very well.
Mix the dry ingredients together with a fork in one bowl.
In a second bowl, mix the wet ingredients together. Make sure the sugar is nicely distributed and broken up.
Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Mix together just until the wet and dry ingredients are well combined.
Spoon 1/12 of the mix into each muffin cup. Sprinkle a lot of flax seed on top of the muffins. It should cover the tops completely in a single layer.
Drizzle a bit of honey on top of each muffin to help hold the seeds together in place.
Bake in 400 F oven for 15-20 minutes. Remove to a wire cooling rack. After 5 minutes, remove muffins from baking tray and let cool at least 15 minutes in a wire rack.