Recipes
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Carrot And Pecan Muffins

Carrot And Pecan Muffins

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  • Recipe by Dr Sue Shepherd
  • Serves 12
  • Prep Time 15 minutes
  • Cooking Time 20-25 minutes
Ingredients
  • ½ cup brown sugar
  • 1 tablespoon rice bran oil
  • ½ cup sultanas
  • 1 large carrot, peeled and grated
  • 1 cup Vitasoy Ricemilk Original
  • 2 eggs, lighty beaten
  • 2 cups gluten free self raising flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon cinnamon
  • Topping
  • 1 tablespoon pecan nuts, finely chopped
  • 2 teaspoons sugar
  • 1/8 teaspoon cinnamon
Instructions
  1. Preheat oven to 180°C (170°C for fan forced) and place patty cases in a 12 hole ½-cup muffin tray.
  2. In a bowl, add sugar, rice bran oil, sultanas, grated carrot, Vitasoy Ricemilk and eggs. Mix until combined.
  3. Sift self raising flour, xanthan gum and cinnamon into carrot mixture. Gently stir until combined but do not over mix. Spoon the muffin mixture into the muffin holes.
  4. Combine topping and sprinkle over muffins. Bake for 20-25 minutes.
  5. Cool slightly in muffin tray and then remove muffins and cool on wire rack.
Nutritional Analysis – Amount per Serve
Energy 685kJ
Protein 2.5g
Total Fat 3.3g
Saturated Fat 0.5g
Carbohydrate 31.3g
Sugar 13.1g
Sodium 15mg
Calcium 32mg