Carrot and pecan spice mini muffins

Готовим Desserts Carrot and pecan spice mini muffins

Spice it up with these delicious carrot and pecan spice mini muffins.

Lables: Fish free Shellfish free Soy free
  1. Pre-heat oven to 200C. Brush a 12-cup non-stick muffin tin with a little extra melted Flora Buttery spread.
  2. Sift flours and cinnamon into a bowl. Mix in carrots, pecans, sugar and orange rind. In another bowl, combine Flora Buttery spread, buttermilk and egg. Mix the Flora Buttery ingredients into the dry ingredients until just combined, using no more than 16 strokes. Spoon mixture into prepared pan.
  3. Bake for 15-20 minutes or until a skewer inserted into the centre comes out clean.
  4. Make cream cheese icing: Combine ingredients well and refrigerate until firm.
  5. Spoon or pipe an even amount onto each cooled muffin.

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1 1/2 cups self-raising flour
1/2 cup wholemeal self-raising flour
1 teaspoon ground cinnamon
1 1/2 cups grated carrots
1/2 cup pecan nuts, chopped
1/2 cup brown sugar
1 teaspoon finely grated orange rind
60g Flora Buttery, melted
1 1/2 cups buttermilk
1 egg
1 tablespoon icing sugar
1/4 cup reduced fat cream cheese
1 teaspoon orange juice

Adv

signature
Preparation time
20
Cooking time
30
Difficulty
Medium
Serves
people
Method
Baking
Category
Desserts
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