Carrot Crunch Muffins

breakfast muffin · breakfast muffins · carrot · carrot cake · carrotcake ·

Prep 10 muffins

This is a last-minute creation when my niece came over and promptly wanted to make carrot cake. Now this child comes with a list of instructions, so we had to opt for whole wheat flour, but we drew the line at sugar, because brown and white sugars are very much our jam! We added some pumpkin spice seasoning, cinnamon and nutmeg for warmth, and the topping is chopped up pecans, some sugar and pinch of cinnamon for a nice little crunch on top!

These muffins rise very well and perfect for after school snack or breakfast on the go!

INSTRUCTIONS

1 Preheat the oven at 180C and line a muffin tin with muffin liners – approx. 8 – 10 depending upon the size of the muffin liner

2 In a small bowl stir the nuts, brown sugar and cinnamon together and set aside for the crunch topping

3 In a large bowl whisk together the oil and sugars well

4 Then add the egg and vanilla extract and whisk very well

5 Then fold in the spices, baking powder, baking soda, salt and flour and stir well, ensuring no dry pockets

6 Place 2 spoonfuls into each muffin liner

7 Sprinkle the crunch topping on top of each muffin

8 Bake for 25 minutes

9 Cool completely before serving

10 twat

ingredients

1 cup whole wheat flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp pumpkin spice
½ tsp cinnamon
Pinch of nutmeg
½ cup vegetable oil
½ cup castor sugar
2 tbsp brown sugar
1 tsp vanilla extract
1 egg

Crunch topping:
Handful of chopped pecans or walnuts
A few spoons of brown sugar
Pinch of cinnamon

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