Lunchbox harvest muffins from What's for Dinner? at The New York Times by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butternut squash or parsnips for carrots, and beets for zucchini.

  • ljl1989 on October 27, 2025

    So good, a definite keeper! We devoured these. I used a mix of KA gluten free flour and buckwheat flour and added a few extra spices based on NYT Cooking comments - ginger, cloves, and nutmeg. Used coconut oil because I'm trying to use some up. Didn't have raisins so left those out. If these hadn't turned out, it would certainly be my fault based on substitutions, but they were fabulous and I suspect the recipe is just very flexible - use whatever flour, sweetener, spices, mix-ins you want, and I bet it will be great!

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