Amazingly versatile, carrot, pecan nut muffins are ideal for breakfast, as a snack with 11 o’clock tea or as a light lunch or supper

Makes 14 carrot, pecan nut muffins. Heat oven to 180 °C. Line 14 standard muffin-tin hollows with paper cases and grease with non-stick spray. In a mixing bowl sift together 140 g (250 ml) cake flour, 5 ml bicarbonate of soda, 10 ml baking powder, 1 ml salt and 5 ml cinnamon. Add 140 g (250 ml) brown flour, 120 g (150 ml) brown sugar, 100 g finely chopped pecan nuts and 250 ml grated carrots, mixing well. Whisk together 330 ml milk, 80 ml sunflower oil, 2 eggs and 5 ml vanilla essence and add to flour mixture. Mix well and divide mixture among muffin hollows. Bake for 25 – 30 minutes. Use a thin skewer to test if done. Remove from oven and set aside to cool. Dust muffins with a little icing sugar.

Carrot, pecan nut muffins Carrot, pecan nut muffins
PHOTO: Micky Hoyle

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Edition SARIE FOOD April / May 2014 | Story 30 Muffins| Recipe Carrot, pecan nut muffins