Name: Carrot and Pecan Muffins
Prep time: 15 min
Cook time: 25 min
Ingredients: 1/2 cup brown sugar; 1 tablespoon rice bran oil; 1/2 cup sultanas; 1 large carrot, peeled and grated; 1 cup Vitasoy Ricemilk; 2 eggs, lighty beaten; 2 cups gluten free self raising flour; 1 teaspoon xanthan gum; 11/8 teaspoon ground cinnamon; 1 tablespoon finely chopped, pecans; 2 teaspoons caster sugar

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Preheat oven to 180° C/170° C (fan forced) and place patty cases in a 12 hole 1/2-cup muffin tray
Combine sugar, rice bran oil, sultanas, grated carrot, Vitasoy Ricemilk and eggs. Mix until combined
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
Mix together pecans, caster sugar and remaining cinnamon and sprinkle over muffins. Bake for 20-25 minutes
Cool slightly in tin for 5 minutes, remove and cool completely on a wire rack

Preheat oven to 180° C/170° C (fan forced) and place patty cases in a 12 hole 1/2-cup muffin tray
Combine sugar, rice bran oil, sultanas, grated carrot, Vitasoy Ricemilk and eggs. Mix until combined
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
Mix together pecans, caster sugar and remaining cinnamon and sprinkle over muffins. Bake for 20-25 minutes
Cool slightly in tin for 5 minutes, remove and cool completely on a wire rack

Preheat oven to 180° C/170° C (fan forced) and place patty cases in a 12 hole 1/2-cup muffin tray
Combine sugar, rice bran oil, sultanas, grated carrot, Vitasoy Ricemilk and eggs. Mix until combined
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
Mix together pecans, caster sugar and remaining cinnamon and sprinkle over muffins. Bake for 20-25 minutes
Cool slightly in tin for 5 minutes, remove and cool completely on a wire rack

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