Recipe: Orange & Carrot Muffins with a crunchy oat topping

What you need

For the topping

2 tbsp soft brown sugar

1 tbsp melted butter

50g porridge oats

For the muffins

140g Plain flour

85g soft brown sugar

100g grated carrot (Approx 1 large carrot)

100g porridge oats

1/2 tsp ground cinnamon

200ml buttermilk (OR milk + 1 tbsp lemon juice)

3 tbsp melted butter

2 tsp baking powder

1/2 tsp bicarbonate of soda

100g finely chopped dried apricots

zest of 2 oranges

1 beaten egg

Juice of 1 orange

pinch of salt

Optional: 50g chopped roasted hazelnuts & 1 tbsp poppy seeds.

Method

1. Preheat oven to 200c/ gas 6.

To make the topping - Mix together the sugar, oats and melted butter. Sprinkle the mixture onto a baking sheet. Bake for 5 minutes, then leave to cool.

2. Mix the flour, baking powder, bicarbonate of soda and sugar in a bowl. Add the optional nuts & poppy seeds, carrot, apricots, cinnamon, oats and orange zest. Mix well. 

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

4. Stir the two mixtures together using a spoon. Do not over mix and this will knock out the air. The lumpier the mixture the better!

5. Place 12 paper cases into a muffin tray. Spoon the mixture into the cases, filling them 2/3's full. 

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

Delicious with a cup of tea (or milk for the kiddies ;-)