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Carrot and Orange Muffins

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August 10th, 2009

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Ingredients
  • 1 cup (140 g) all-purpose flour
  • 1/2 cup (85 g) light brown sugar
  • 1/3 cup (100 g) grated carrot
  • 3/4 cup (100 g) oats
  • 1/2 tsp ground cinnamon
  • 1 cup (200 ml) buttermilk
  • 3 tbsp melted butter
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 oz (50 g) chopped roasted hazelnuts
  • 1/2 cup (100 g) finely chopped unsulfered apricots
  • 1 tbsp poppy seeds
  • zest of 2 oranges
  • 1 egg, beaten
  • 2 pinches of salt
  • 2 tsp soft brown sugar
  • 1/3 cup (50 g) oats
    • Directions
  • 1.

    Preheat oven to 400°F/ 200°C

  • 2.

    To make the topping, mix together the sugar, oats and melted butter. Sprinkle the mixture onto a cookie sheet. Bake for five minutes, then leave to cool.

  • 3.

    Mix the flour, baking powder, baking soda, and sugar. Add the nuts, carrot, apricots, poppy seeds, cinnamon, oats, and orange zest. Mix well.

  • 4.

    In another bowl, use a spoon to mix the buttermilk, egg, butter, salt, and orange juice. Pour this onto the dry mixture.

  • 5.

    Stir the two mixtures together using a spoon. Do not overmix as this will knock out all the air. The lumpier the mixture the better the muffins will be!

  • 6.

    Place eight muffin lives into a muffin pan. Spoon the mixture into the liners, filling them two-thirds full.

  • 7.

    Sprinkle the crumbly topping over the muffins. Bake them for about 25-30 minutes until well risen and golden. Leave to cool.

    • Carrot and Orange Muffins
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