Carrot Muffin

I bought too many carrots, needed to clear some for this Carrot Muffin.  Interesting recipe as this batter needs to be chilled overnight before baking.

Findings: This muffin is so tender and soft.  I really love it especially when it is eaten freshly baked as the crumble adds a touch of crunch.

What you need:

180g cake flour

3g baking soda

1g baking powder

4g cinnamon powder

3g salt

180g sugar

140g oil

¼ tsp vanilla

80g egg

212 Carrot

Method:

Peel the carrot and chop.

Mixed all dry ingredients together.  Set aside.

In another bowl, mix the sugar and oil together.

Mix in vanilla and egg.

Add flour to egg mixture in 2 additions, mixing well in each.

Mix in the chopped carrots.

Cling wrap and chill overnight in the fridge.

Crumbles

What you need:

47g cake flour

66g oats

15g brown sugar

10g castor sugar

0.4g cinnamon powder

0.2g nutmeg powder

0.2g salt

1/8 tsp vanilla

43g cold butter, cubed

Method

Knead the butter into the mixture.

Assembly

Preheat oven to 220℃.

Pour the overnight mixture into the muffin tray.

Sprinkle crumbles on top.

Lower oven temp to 160℃ and bake for 40 mins.

Enjoy!