Ingredients:
Topping:
3 tablespoons plus 1 teaspoon unsalted butter, cut into pieces
½ cup plus 1½ tablespoons flour
5 teaspoons light brown sugar
½ cup rolled oats
1½ tablespoons sunflower seeds
3 tablespoons pumpkin seeds
1½ tablespoons black sesame seeds
1 tablespoon water
1 teaspoon sunflower oil
1 tablespoon honey
Muffins:
2 cups all-purpose flour (or flour of your choice)
2 teaspoons baking powder
2 teaspoons ground cinnamon
pinch of sea salt
4 large eggs
2/3 cup sunflower oil
1 cup super fine sugar
2 teaspoons vanilla
8 ounces carrots, grated (peeling optional)
7 ounces apples of choice, grated (I love the mutsu)
1 cup pecans, coarsely chopped
2/3 cups golden raisins
2/3 cup flaked coconut (unsweetened)
Directions:
1. Make the topping: In a bowl, stir together the butter, flour, and sugar. Rub with your fingers until the butter is incorporated and you have a crumbly texture. Mix in the oats and seeds and then the water, oil, and honey. Stir everything together, resulting in a wet, sandy texture. Set aside.
2. Preheat to 325 degrees. Line a muffin pan with paper liners.
3. Sift together the flour, baking powder, cinnamon, and salt.
4. In a large mixing bowl, whisk together the eggs, oil, sugar, vanilla, and grated carrot and apple.
5. Gently fold in the pecans, raisins, and coconut, and then the sifted flour mixture into the wet ingredients. (Do not over mix! Don’t worry if the batter is lumpy and irregular).
6. Spoon into the muffin liners and scatter topping generously over the top. Bake for about 25 minutes, or until a skewer inserted comes out clean.
7. Remove the muffins from the pan when they are just warm, and allow to cool before serving. The flavor will actually improve in a couple of hours.
Makes 10-12