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Carrot and Pecan Spice Mini Muffins


A heart healthy recipe that takes only minutes to make!

Prep time: 10 minutes
Cooking time: 15 minutes
Servings: 12


Ingredients:

Muffins:
• 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 Buttery Spread, 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 200°C. 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.
Cream Cheese Icing:
Step 1: Combine ingredients well and refrigerate until firm.
Step 2: Spoon or pipe an even amount onto each cooled muffin.
Points of Importance: It is very important not to over mix this type of muffin: even though the mixture will appear incompletely mixed, do not be tempted to continue mixing or the muffins will be tough. A 'cauliflower' appearance on the top of the muffin will indicate a light textured, tender interior.