Carrot Muffins with an Oat Streusel Topping

Carrots in a muffin? Delicious!

INGREDIENTS

For the muffins:

540g Plain Flour
9g Bicarb of Soda
3g Baking Powder
7g Ground Cinnamon
6g Salt
621g Caster Sugar
426g Veg Oil
240g Eggs
636g Grated Carrots
540g Oat Streusel Topping

For the Topping:

142g Plain Flour
107g Jumbo Rolled Oats 
106g Toasted Wheat Germ 
50g Light Brown Sugar 
29g Caster Sugar 
1g Ground Cinnamon 
0.5g Grated Nutmeg
0.5g Salt
113g Butter

METHOD

Place the flour in a bowl and sift in the bicarb, baking powder, cinnamon and salt. Briefly mix together.

Combine the veg oil and sugar in the mixer fitted with the whisk attachment and mix on a low speed for about a minute.

Add the eggs and mix on a low speed for about a minute until just incorporated.

Add the dry ingredients in 2 additions briefly mixing in between.

Pour in to another bowl and stir in the grated carrot.

Place in the fridge overnight.

For the topping place all the ingredients in a bowl and rub in the butter until the mixture resembles breeadcrumbs. Store in the fridge until ready to use.

To bake: pour the batter in to the muffin cases and top with the oat streusel topping, pressing it lightly in to the batter.

Bake in the oven at 160C for 30-35 mins until golden brown and a skewer comes out clean.

Cool.

Makes 24