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Ingredients

• 1 cup (140 g) all-purpose flour
• 1/2 cup (85 g) light brown sugar
• 1/3 cup (100 g) grated carrot
• 3/4 cup (100 g) oats
• 1/2 tsp ground cinnamon
• 1 cup (200 ml) buttermilk
• 3 tbsp melted butter
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 oz (50 g) chopped roasted hazelnuts
• 1/2 cup (100 g) finely chopped unsulfered apricots
• 1 tbsp poppy seeds
• zest of 2 oranges
• Juice of 1 large orange
• 1 egg, beaten
• 2 pinches of salt
• Topping:
• 2 tsp soft brown sugar
• 1/3 cup (50 g) oats
• 1 tbsp melted butter

Directions

1. Preheat oven to 400°F/ 200°C

2. To make the topping, mix together the sugar, oats and melted butter. Sprinkle the mixture onto a cookie sheet. Bake for five minutes, then leave to cool.

3. Mix the flour, baking powder, baking soda, and sugar. Add the nuts, carrot, apricots, poppy seeds, cinnamon, oats, and orange zest. Mix well.

4. In another bowl, use a spoon to mix the buttermilk, egg, butter, salt, and orange juice. Pour this onto the dry mixture.

5. Stir the two mixtures together using a spoon. Do not overmix as this will knock out all the air. The lumpier the mixture the better the muffins will be!

6. Place eight muffin lives into a muffin pan. Spoon the mixture into the liners, filling them two-thirds full.

7. Sprinkle the crumbly topping over the muffins. Bake them for about 25-30 minutes until well risen and golden. Leave to cool.