Carrot & Apple Spice Muffins

Source: 1 Master Mix ~ 51 Muffins Recipe Book

Ingredients

  • 1/2 c. canola oil
  • 2 eggs
  • 1 t. cinnamon
  • 1 c. low-fat buttermilk (see note below)
  • 1/2 t. nutmeg
  • 1 c. freshly grated apples
  • 1 c. grated carrots (use food processor to grate)
  • 1/2 c. raisins (optional)

Streusel Crunch Topping

  • 2/3 c. flour
  • 1/2 c. oatmeal
  • 2/3 c. walnuts or pecan, finely chopped
  • 1 t. cinnamon
  • 2/3 c. brown sugar
  • 1/2 c. cold butter (cut into chunks)

Instructions

Preheat oven to 400 degrees.

Streusel Crunch Topping: Mix together the flour, brown sugar, cinnamon and cold butter chunks to a mini food processor and pulse until the mixture resemble coarse crumbs. Add oatmeal and pulse a few times just to mix it. Remove to a bowl and using a fork, stir in the nuts and coarse crumbs have formed. Set aside.

Muffin Batter: In a large mixing bowl, mix the oil, eggs, buttermilk, cinnamon and nutmeg until thoroughly combined. Add Master Mix and stir until just combined. Fold in apples and carrots.

Spoon batter into greased or paper lined muffin cups. Top with Streusel topping.

Turn oven temp down to 375 degrees and bake for 15-18 minutes or until toothpick inserted in the center comes out clean. Remove muffins from pan and cool on a wire rack.

NOTE: If you don't have buttermilk on hand, add 1 tablespoon white vinegar to a 1 cup measuring cup and fill to top with regular milk. Let stand for 5 minutes.