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carrot-and-pecan-muffins

carrot-and-pecan-muffins

Ingredients:

Half a cup of brown sugar

One tablespoon of rice bran oil

1/2 cup sultanas

One large carrot, peeled and grated

1 cup Vitasoy Ricemilk

Two eggs, lightly beaten

2 cups gluten-free self-raising flour

One teaspoon of xanthan gum

11/8 teaspoon ground cinnamon

One tablespoon finely chopped pecans

Two teaspoons caster sugar

Method:

  1. Place patty cases into a 12-hole 1/2-cup muffin pan. Preheat the oven to 180degC/170degC (fan forced).
  2. Mix sugar, rice bran oil, sultanas, and grated carrots with Vitasoy® Ricemilk. Mix well.
  3. A mixture of carrots, Xanthan Gum, and one teaspoon of cinnamon should be sifted. Stir gently until combined, but don’t overmix. Pour into the patty case, filling only 3/4 of it.
  4. Sprinkle muffins with pecans and the remaining cinnamon sugar mixture. Bake muffins for 20-25 minutes.
  5. Cool in the tin slightly for 5 minutes. Remove and let cool on a wire rack.

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