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How to make Carrot and pecan spice mini muffins

Yield = 12
Prep time: 0:20
Cook time: 0:30
Total time: 0:50

Ingredients

  • 1 1/2 cups self-raising flour
  • 1/2 cup wholemeal self-raising flour
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups grated carrots (about 2 small carrots)
  • 1/2 cup pecan nuts, chopped
  • 1/2 cup brown sugar
  • 1 teaspoon finely grated orange rind
  • 60g Flora Butter, melted
  • 1 1/2 cups buttermilk
  • 1 egg

Cream cheese icing

  • 1 tablespoon icing sugar
  • 1/4 cup reduced fat cream cheese
  • 1 teaspoon orange juice

Method

  • Step 1 Pre-heat oven to 200C. Brush a 12-cup non-stick muffin tin with a little extra melted Flora Buttery spread.
  • Step 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.
  • Step 3 Bake for 15-20 minutes or until a skewer inserted into the centre comes out clean.
  • Step 4 Make cream cheese icing: Combine ingredients well and refrigerate until firm.
  • Step 5 Spoon or pipe an even amount onto each cooled muffin.