Categories: Easter, Muffins, Spring, sweets
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- Grated zest of 1 orange
- 1 large egg
- 1 1/4 cups buttermilk
- 1/2 cup packed light brown sugar
- 1/3 cup vegetable oil
- 1/2 cup packed grated carrot
- BUTTER CRUMB TOPPING:
- 1/4 cup all purpose flour
- 1/4 cup light brown sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons of unsalted butter
Directions
- Heat the oven to 400ºF. Place paper liners in 12 muffin pan cups.
- Sift the flour, baking powder, baking soda, and salt into a mixing bowl. Stir in the raisins, walnuts, and orange zest.
- Crack the egg into a medium-size mixing bowl. Add the buttermilk, brown sugar, and oil. Whisk well.
- Make a well in the dry mixture. Pour in the liquid all at once and stir until the ingredients are almost blended. Then fold in the carrot.
- Have your child use a large spoon to divide the batter evenly between the muffin cups. Gently press a little of the crumb topping (see below) on each one.
- Bake the muffins on the center rack for 20 minutes, or until the tops are golden brown.
-
the muffins in the pan for two to three minutes, then transfer them to a wire rack. Serve warm or at room temperature. Makes 12.
- Butter Crumb Topping Gently pressed on top of the batter just before baking, this sweet muffin topping works well with most recipes.
- To make enough for a dozen muffins, combine 1/4 cup of all-purpose flour, 1/4 cup of packed light brown sugar, and 1/4 teaspoon of cinnamon in a bowl and mix them with your fingertips.
- Add 2 tablespoons of cold, unsalted butter cut into small pieces. Rub it thoroughly into the dry ingredients with your fingers until the topping is gravelly in texture.
- If you like nuts, chop up a handful of your favorite ones and toss them in too.