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:
- Place patty cases into a 12-hole 1/2-cup muffin pan. Preheat the oven to 180degC/170degC (fan forced).
- Mix sugar, rice bran oil, sultanas, and grated carrots with Vitasoy® Ricemilk. Mix well.
- 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.
- Sprinkle muffins with pecans and the remaining cinnamon sugar mixture. Bake muffins for 20-25 minutes.
- Cool in the tin slightly for 5 minutes. Remove and let cool on a wire rack.
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