New Carrot Cake Muffins with a Streusel Crunch Topping

When you operate a Bed and Breakfast like we did for so many years, you do get and use, many recipes for muffins. Here is a nice one and I am sure it will become a favourite.

 

  • 2 tbsp. flour
  • 1 tbsp. dark brown sugar
  • 1 1/2 tsp. melted butter
  • 1 3/4 cups flour
  • 1 1/2 tsp. baking power
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp.¬†grated fresh¬†ginger
  • 1/4 tsp. allspice
  • pinch of salt
  • 2 eggs
  • 2/3 cup Crisco oil
  • 1/2 cup buttermilk
  • 1/2 cup sugar
  • 1/4 cup dark brown sugar, packed
  • 2 cups grated Heritage carrots
  • 2 tbsp. dried and salted pumpkin seeds

Preheat oven to 375 degrees. Spray a 12 cup muffin pan with Pam or equivalent.

To make the streusel, combine the flour and brown sugar in a small bowl. Add the butter and mix with a fork until crumbly. Set aside.

Sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice and salt into a large bowl.

Beat together the eggs,oil, buttermilk, brown and white sugar and vanilla in a medium size bowl until well mixed. Slowly add the flour mixture until just combined and then add the grated carrots.

Divide equally into the 12 cup tin and sprinkle the tops with the streusel. Bake for approximately 20 minutes and then cool in the pan for about 8-10 minutes. Remove and serve warm with butter and a cup of freshly made coffee. You can even call a friend to come over IF you want to share.

If you want, you could add a cream cheese icing. It truly is not necessary for this muffin.

 

 

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