WHOLEMEAL MUFFINS

I love muf f i ns, but they generally leave me hungry before too long. These wholemeal muf f i ns are as close as I’ve come to fi nding a truly satisfying option. I often bake them, then freeze half for breakfasts in a hurry. They’re great with a schmear of almond butter. When you mix the batter, it will seem impossibly, inadvisably packed with carrots, apple, raisins, and walnuts. Don’t panic: the proportions are perfect once the muf f i ns bake.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F (175°C). Oil a 12-cup muf f i n tin or line it with paper liners. In a small bowl or measuring cup, whisk together the water and ground fl axseed and set aside to thicken for a few minutes.

Step 2

Put the fl our, bran, rolled oats, baking powder, baking soda, and salt in a large bowl and stir with a whisk to combine. In a small bowl, combine the sugar, maple syrup, oil, applesauce, and f l axseed mixture and stir well. Add to the fl our mixture and stir just until combined. Fold in the carrots, apple, raisins, and walnuts.

Step 3

Divide the batter evenly among the muf f i n cups. Bake for 25 to 28 minutes, until the tops of the muf f i ns are fi rm and golden. Transfer the pan to a wire rack to cool for about 15 minutes, then remove the muf f i ns and let cool to room temperature. Serve with any desired accompaniments.