Carrot and Pecan Muffins
Prep:  15 minutes
Cook:  20-25 minutes
Makes:  12
Serves:  12
Average: 4 (4 votes)
Difficulty:
Cuisine:
Saved:
Australian
760
Recipe by: Vitasoy
Made with rice milk these little muffins are also gluten-free, making them the perfect snack for light afternoon tea
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Carrot and Pecan Muffins
Ingredients:
Method:
  1. Preheat oven to 180° C/170° C (fan forced) and place patty cases in a 12 hole 1/2-cup muffin tray
  2. Combine sugar, rice bran oil, sultanas, grated carrot, Vitasoy Ricemilk and eggs. Mix until combined
  3. Sift self raising flour, Xanthan gum and 1 teaspoon of cinnamon into carrot mixture. Gently stir until combined but do not over mix. Spoon into the patty cases, making sure to fill 3/4 only
  4. Mix together pecans, caster sugar and remaining cinnamon and sprinkle over muffins. Bake for 20-25 minutes
  5. Cool slightly in tin for 5 minutes, remove and cool completely on a wire rack
FacebookPintrestX (Twitter)Google ClassroomShare via Email

More Muffins, Scones and Scrolls recipes from Vitasoy

Ginger, Banana and Date Vegan Muffins
Save recipe

Ginger, Banana and Date Vegan Muffins

4
4
Gluten Free Orange and Blueberry Muffins
Save recipe

Gluten Free Orange and Blueberry Muffins

5
5
Scones
Save recipe

Scones

2.666665
2.7
Browse all recipes from Vitasoy

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.