Sunday, April 5, 2015

Carrot Muffins with a crunchy almond topping

The pastry kitchen at the hotel where I work makes this muffin, it's my occasional treat when I need a boost so I decided to make them for my 90k cycle the other day just changing the recipe by adding the topping and removing some sugar. They are loaded with carrot of course, a vegetable high in carbs and oil for energy.
They held together well and would work great with a cream cheese frosting as a cupcake.

Carrot Muffins with crunchy almond topping
Makes 10 - 12

180g flour
1/2 tsp bicarb
1/4 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
180g light brown sugar
140g canola oil
1/2 vanilla pod
80g eggs (2)
220g grated carrot, grate on the fine side

Mix the dry ingredients, flour, bicarb, baking powder, cinnamon, and salt.
Mix the wet ingredients, sugar, canola oil, vanilla pod seeds, and eggs.
Mix the wet ingredients in a cake mixer, add the dry ingredients then lastly add the carrot, mix until smooth.
Place in muffin cups in a muffin tray, top with topping and bake on 190 degrees Celsius for 20 - 30 minutes or when bouncy to touch.

3 tbsp light brown sugar
3 tbsp flaked almonds crushed
1 tbsp butter

mix with your fingers to a crumble, place on top of each muffin.

Recipe and picture copyright by Tamsyn Wells

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