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 flour3g baking soda1g baking powder4g cinnamon powder3g salt180g sugar140g oil¼ tsp vanilla80g egg212 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 flour66g oats15g brown sugar10g castor sugar0.4g cinnamon powder0.2g nutmeg powder0.2g salt1/8 tsp vanilla43g 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!
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