for the Muffin Topping:
2 teaspoons soft brown sugar
1/3 cup (50 g) oats
3 Tablespoons butter, melted
for the Muffins:
1 cup (140 g) all-purpose flour
1/2 cup (85 g) light brown sugar
1/3 cup (100 g) grated carrot
3/4 cup (100 g) oats
1/2 teaspoon ground cinnamon
1 cup (200 ml) buttermilk
3 Tablespoons melted butter
2 teaspoons baking powder
1/2 teaspoon baking soda
2 ounces (50 g) chopped roasted hazelnuts
1/2 cup (100 g) finely chopped unsulfered apricots
1 Tablespoon poppy seeds
2 oranges zested
1 large egg, beaten
2 pinches salt
Preheat oven to 400°F/ 200°C
To make the topping, mix together the sugar, oats and melted butter.
Sprinkle the mixture onto a cookie sheet.
Bake for five minutes, then leave to cool.
Mix the flour, baking powder, baking soda, and sugar.
Add the nuts, carrot, apricots, poppy seeds, cinnamon, oats, and orange zest.
In another bowl, use a spoon to mix the buttermilk, egg, butter, salt, and orange juice.
Pour this onto the dry mixture.
Stir the two mixtures together using a spoon.
Do not overmix as this will “knock out” all the air.
The lumpier the mixture the better the muffins will be!
Place eight muffin liners into a muffin pan.
Spoon the mixture into the liners, filling them two-thirds full.
Sprinkle the crumbly topping over the muffins.
Bake them for about 25-30 minutes until well risen and golden.
Leave to cool.