If you prefer, you can bake these muffins in a standard muffin tin; spoon 1/4 cup batter into each cup.

　　

Ingredients

makes 12

　　Nonstick cooking spray (optional)

　　1 cup whole-wheat flour

　　1 cup wheat bran

　　3 tablespoons flaxseed, ground, plus more for garnish

　　1 1/4 teaspoons baking powder

　　1 1/4 teaspoons baking soda

　　3/4 teaspoon ground nutmeg

　　1/2 teaspoon salt

　　5 carrots, finely grated

　　10 ounces (about 15) dried figs, sliced into eights

　　2/3 cup applesauce

　　2/3 cup honey

　　5 large eggs, lightly beaten

　　1 teaspoon pure vanilla extract

　　

Step 1

Preheat the oven to 375°F. Lightly coat a 2/3-cup muffin tin with cooking spray, or line with paper cups; set aside.

　　

Step 2

Combine the flour, bran, flaxseed, baking powder, baking soda, nutmeg, and salt in a large bowl; whisk to combine. Add the carrots, figs, applesauce, honey, eggs, and vanilla. Using a rubber spatula, stir until just combined.

　　

Step 3

Spoon 1/2 cup batter into each prepared cup, and bake until the tops are golden, 15 to 17 minutes. Remove from the oven; let cool in the pan 12 to 15 minutes before transferring to a wire rack. Serve warm or at room temperature.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.