Butterscotch Carrot Muffins

12 Muffins

Dry Mix:

• 1 ½ cups all-purpose flour

• ½ cup white sugar

• ¼ cup dark brown sugar

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp cinnamon

• ½ tsp ground ginger

• ½ tsp salt

Wet Mix:

• 1 large egg

• ½ cup vegetable or canola oil

• ¼ cup buttermilk

• 1 Tbsp apple cider

• 1 tsp vanilla extract

Additions:

• 1 cup grated carrot – and a squeeze of juice from ½ lemon

• ¾ cup butterscotch chips

• Sprinkle of turbinado sugar on the muffins before baking

1) Preheat the oven to 425 degrees.

2) Line your muffin pan with paper muffin cups, or make your own with parchment paper squares.

3) Grate one cup of carrot and toss with the juice of ½ lemon – set aside.

4) Whisk together the dry ingredients in a small bowl until no clumps of brown sugar remain.

5) In a larger bowl, whisk the egg, oil, buttermilk, cider and vanilla just until smooth. Fold in the dry ingredients with a spatula until just fully moistened and then fold in the carrot and butterscotch chips.

6) Portion the batter evenly into the twelve muffin cups using an ice cream scoop. Sprinkle each of the muffin tops with a pinch of turbinado sugar.

7) Place the tin in the oven and immediately turn the oven down to 350 degrees.

8) Bake 20-22 minutes until the tops are just firm and slightly browned.

9) Cool in the tin ten minutes and then remove the muffins to a wire rack to finish cooling.