CARROT AND PECAN NUT MUFFINS
INGREDIENTS
2 1/2 cups self-raising flour
1 tablespoon caster sugar
3/4 cup milk
1 egg, lightly beaten
1/2 cup vegetable oil
3/4 cup brown sugar
1 teaspoon mixed spice
1 3/4 cups grated carrot
1/2 cup pecan nuts
METHOD
Preheat oven to 190°C/170°C fan-forced preheated oven.
Combine the flour caster sugar, brown sugar, mixed spice, carrot and pecans in a bowl. Make a well in center.
Add milk, egg and oil. Mix until just combined.
Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Turn onto a wire rack to cool completely.
PHOTO: Chevonne Candice Williams
SOURCE: From Chevonne Candice Williams grandmothers recipe book
