Ingredients: Muffins (9🧁 tulip-shaped cups, 5 x 7.5 cm)

• 🥚3 medium eggs
• 🍬180g sugar
• 🌿150ml mild olive oil or sunflower oil
• 🍊Orange zest to taste
• 🥄Cinnamon to taste
• 🥄1/2 tsp vanilla extract
• 🥕300g of grated and well-drained carrot
• 🍶75ml of milk (with or without lactose)
• 🥕75ml of natural carrot juice (from the drained carrot) or milk
• 🌾250g of all-purpose flour or cake flour (without baking powder)
• 🌼12g of baking powder
• 🧡4g of bicarbonate of soda

Ingredients: Crumble (optional)

• 🧈60g butter (with or without lactose)
• 🍬60g sugar
• 🌾80g flour
• 🍃40g chopped walnuts
• 🍊Orange zest to taste

Elaboration

• 🥕Preheat the oven to 170°C (340°F) and line a muffin or cupcake tray with paper liners.
• 🧡In a bowl, prepare the crumble topping by mixing all the ingredients until you get a sandy texture. Set aside.

• 🧁In another bowl, beat the eggs with the sugar. When creamy, add the oil and beat until well combined.
• 🥕Add the grated carrot, orange zest, vanilla, and cinnamon. Mix until combined.
• 🧡Add the carrot juice and milk and mix until combined.
• 🧁Add the flour along with the baking powder and baking soda. Mix well and beat until smooth.
• 🥕Pour the batter into the liners, top with the walnut crumble, and bake at 170ºC for approximately 35 minutes.

• 🧡Let it cool on a wire rack.
• 😋Enjoy!

These muffins are perfect for any occasion 😋! I hope you'll give them a try 🤗🧡