These are yummy, and the crumble topping makes them look a bit fancier than your average muffin!
ok, yes, I know these aren’t really muffins in the pic, but I cleaned out the cupboards and rediscovered my mini loaf pans, and just had to make some.. there are proper muffins in the pic below.
1½ c SR flour
1 c wholemeal SR flour
2 tsp mixed spice
¾ c raw sugar
¾ c sultanas (or ½ c sultanas and ¼c walnuts)
1½ c grated carrot
1 tb golden syrup
2 tb vegetable oil
1¼ c milk
1 egg, lightly beaten
2 tb plain flour
¼ tsp mixed spice
1 tb butter
1 tb raw sugar
1 tb rolled oats
1 tb desiccated coconut
1). Mix the flours and spice in a large bowl. Add the sultanas, carrot and sugar, mixing well.
2). Mix the milk, golden syrup, oil and egg together, then mix this through the carrot mixture
3). fold this together gently, not mixing it too much (overmixing can make muffins tough)
4). Spoon the mixture into muffin tins.
5). If adding the topping, mix all the ingredients together, rubbing in the butter until you have a crumbly mixture. Sprinkle this over the tops of the muffins.
6). Bake in a 180°C preheated oven for 20 mins, until muffins are browning and a skewer comes out clean.
Muffin recipe from here:
topping recipe from here – http://au.lifestyle.yahoo.com/b/new-idea/747/apple-and-carrot-muffins/
This mixture was enough to make 12 cupcake sized muffins plus some mini loaves.
Other carrot muffin recipes that look nice: