Categories: breakfast, dessert
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
- Muffin Topping
- * 2 tsp soft brown sugar
- * 1/3 cup (50 g) oats
Directions
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Preheat oven to 400°F/ 200°C
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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.
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Mix the flour, baking powder, baking soda, and sugar. Add the nuts, carrot, apricots, poppy seeds, cinnamon, oats, and orange zest. Mix well.
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In another bowl, use a spoon to mix the buttermilk, egg, butter, salt, and orange juice. Pour this onto the dry mixture.
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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!
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Place eight muffin lives into a muffin pan. Spoon the mixture into the liners, filling them two-thirds full.
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Sprinkle the crumbly topping over the muffins. Bake them for about 25-30 minutes until well risen and golden. Leave to cool.