flaxseed-raisin muffins

adapted from The New American Plate.

every fall, i am torn. i painfully say goodbye to playing outside, to enjoying outdoor weather--but i can again turn on my oven, cook slow stews, and otherwise heat up the kitchen in ways that would be intolerable during summer in our steamy upper flat.

last weekend i decided that this fall would be the fall of quickbreads and muffins--treats i enjoy but seldom make, due to the science-y preconceptions i have about baking. don't get me wrong, i've baked my own bread, pizza crusts, cakes, but i always prefer the freedom of cooking that allows for impulsive additions and substitutions. in any event, these are healthy and delicious, though i might cut back on the sugar next time.

Flaxseed-Raisin Muffins
1/2 cup whole wheat flour
3/4 cup unbleached all-purpose flour
3/4 cup ground flaxseed/flaxseed meal
2/3 cup sugar
1 t. baking soda
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. salt
2 large eggs
2 T. canola oil
1/2 cup no sugar added applesauce
1 cup buttermilk
1/2 cup golden raisins

Preheat oven to 375 degrees. Grease or spray a 12-cup muffin tin. In a large bowl, blend flours, flaxseed, sugar, baking soda, cinnamon, nutmeg, and salt. In a smaller bowl, whisk together eggs, oil, applesauce, buttermilk, and raisins. Add wet to dry ingredients, mix until just combined. Divide the batter among the muffin cups.Bake 25-35 minutes, or until cooked through. Cool on a wire rack for 5 minutes, then remove muffins to rack to cool completely.

would be incredible with spicy autumnal butters--apple, pear, or pumpkin.