Orange Carrot Muffins + Crumble Topping

Orange Carrot Muffins

Coming home from vacation this week made me realize how close we are to fall.  It’s amazing how much the climate has changed already in the two weeks we were away in Portugal.  The sun is still warm, but the air is lighter, fresher, humidity is dissipating and the breeze is cooler.  I love this time of year.  Eager for the cozy feelings that accompany the coming season… but hesitant to let go of the warm sun… especially when I see it illuminating my sons curly blonde locks :)

Even though we just got home, I felt the compulsion to bake up something yummy and comforting… muffins.  So the inspiration…I like to make carrot cake in the fall and winter, so carrot was in for this recipe along with some oats.  Citrus…. orange for freshness and the sense of holding onto the last days of summer.  I was going to stop there but the word *crumble* started to swirl around quite persistently in my head.  Oh… a sweet crumble topping will do nicely!  Like a delicious crumble topped pie after a summer BBQ.  To the kitchen!

Crumble Topping
1/2 cup brown sugar
1/3 cup flour
1/3 cup rolled oats (not instant)
1/2 cup butter, softened
pinch of salt
dash of cinnamon

Make the crumble topping first, so it’s ready to go.  Don’t worry, it makes loads, no need to skimp!

Add all the ingredients into a bowl except the butter.  Mix well.  Add butter and using either a fork or a pastry blender until combined.

Set aside.

Muffin Batter
1 1/2 cups all purpose flour
1 cup rolled oats (not instant)
1/2 cup sugar
2 tbsp bran
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup raisins
3/4 cup low fat milk
2 eggs, lightly beaten
1 1/2 cups finely grated carrot
1/2 cup unsweetened applesauce
1 tsp vanilla extract
zest and juice of 1 medium orange

In a medium bowl, add the raisins, milk, eggs, carrot, applesauce, vanilla, orange zest and juice, stir together.  In another bowl, add the remaining muffin batter ingredients and combine well.  Then, add the dry ingredients into the wet, mixing only until incorporated.  Do not over mix.

Spoon into a lightly greased and floured muffin pan, do the top part of the pan as well.  Liberally top each muffin with the crumble mixture.

Bake in a 400F preheated oven for 20 minutes or until a toothpick inserted into the centre comes out clean.

Remove from muffin tin as soon as they are cool enough and finish cooling on a rack.

Yummy with butter or without.  Walnuts or pecans would be a tasty addition as well.  Cheers to the last days of summer!

Related Posts Plugin for WordPress, Blogger...

Comments

  1. Joan Hayes says

    These muffins sound heavenly! Some foods just help mark the changing of seasons, apples, pumpkin and carrots always ring in fall for me!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *