Ingredients
Muffin
1 cup all purpose flour
3/4 cup wholewheat flour
1/4 cup oat bran
1/4 cup rolled oats
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup raw sugar
zest of 1 orange
1 teaspoon ground cinnamon
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Combine all the dry ingredients (including orange zest) in a large bowl, and whisk to combine Whisk the eggs in a medium bowl until combined, add the melted butter, yogurt, orange juice, agave syrup and vanilla. Whisk until smooth. Mix the grated carrot, raisins and walnuts into the dry ingredients. Then pour in the wet ingredients and fold together stirring until combined. Pour tablespoonfuls of the mixture into medium sized muffin pans, lined with muffin papers. For the topping, combine all ingredients and sprinkle teaspoonfuls on top of each muffin. Press slightly into the muffin with the back of the spoon to ensure the seeds are stuck to the muffins and won't fall off after baking. Bake at 400F for ~20 minutes, rotating the pans part-way through cooking. The muffins are cooked when they are golden, springy to touch and a skewer inserted comes out clean. Leave the muffins in the pans to cool for about 5 minutes, then turn out onto a wire rack to cool completely.
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Spring-loaded scoop — even muffins, cookies, meatballs every time
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Spring-loaded scoop — even muffins, cookies, meatballs every time
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain