Carrot Muffins With Cinnamon Streusel Topping

Dry Ingredients

• 2 cups whole wheat flour (I used Robin Hood Nutri-Blend)
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1 1/4 tsp cinnamon
• 1/2 cup packed brown sugar

Wet ingredients

• 1 1/2 tsp egg replacer
• 2 Tbsp water
• 1 1/4 cup shredded carrot, packed
• 1 1/4 cups buttermilk
• 3 Tbsp Canola oil

Streusel Topping

• 1 Tbsp cold butter
• 1 Tbsp brown sugar
• 1 Tbsp whole wheat flour
• 1Tbsp oats
• 1/4 tsp cinnamon

1. Preheat oven to 400. Line muffin tin with paper liners 

2. In a large mixing bowl, combine the dry ingredients. Combine water and egg replacer in a small lidded container. Shake shake shake to combine. In a medium bowl combine remaining wet ingredients and stir to combine. For the streusel topping, “squish” everything together with your fingers until crumbly-like.

3. Add the wet ingredients to the dry and stir just until combined. Don’t over-stir! (I hear my mother’s voice in my mind when I say this Spoon batter equally into muffin cups. Sprinkle the center of each muffin with streusel topping. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Nibble on streusel topping as soon as they come out of the oven.  Err…..enjoy!!!

I also made this….

Multigrain bread! I was so impressed with how it turned out. 

In other news….I’m taking a professional Baking and Pastry Arts class at George Brown College two nights a week. Its pretty intense and I’m very excited because I’m going to be learning A LOT. I’ll remember to bring my camera to class tomorrow so that I can post updates on everything that I get to learn!  

Here is my mini carrot cupcake pictured with one of my many frogs.

I’m not actually vegan, but you’ll notice that I do use a lot of vegan recipes, only because of Josh’s egg allergy and because I can’t have dairy. Oh well, it forces me to be creative and try new things. I got the recipe from this site.

http://happyherbivore.com/2008/05/the-famous-carrot-cake-cupcakes/

They were fabulous! Of course carrot cake requires cream cheese icing. I actually wasn’t too happy with how the icing turned out. It was super tasty, but lacking in texture, so I won’t post the recipe. New mission=finding a good cream cheese icing!