preparation

Makes 1 dozen
Serving size: 1 muffin
Preparation time: 25 minutes
Cooking time: 23 minutes (including 5 minutes to toast the seeds)

1. Preheat the oven to 375°F. Coat a 12-cup muffin pan with cooking spray. Spread the flax seeds on a baking sheet and toast in the oven for 5 minutes. Remove the flax seeds from the baking sheet, place in a food processor or grinder, and process until ground.
2. In a large bowl, combine the ground flax seeds, flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. In another bowl, combine the buttermilk, brown sugar, oil, and eggs and beat well.
3. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir until just combined. Fold in the raisins.
4. Pour the batter evenly into the prepared muffin cups and bake for 18 to 20 minutes until a toothpick inserted in the center of a muffin comes out clean. Let the muffins stand for 5 minutes and then turn the muffins out onto a cooling rack and cool completely.