Carrot and raisin muffins


Ingredients 12
Servings 6
Time 10 minutes

Ingredients

  • 120
    g
    cake flour
  • 3
    ml
    baking powder
  • 1
    ml
    salt
  • 1
    large egg
  • 40
    g
    castor sugar
  • 100
    ml
    milk
  • 50
    g
    butter, melted
  • 100
    g
    seedless raisins
  • 50
    ml
    finely grated carrot, drained
  • 50
    g
    chopped pecan nuts
  • 30
    ml
    sugar
  • icing sugar for dusting
 

Method

20 to 25 minutes
 
Preheat the oven to 200 ºC. Sift the flour, baking powder and salt into a large bowl. In a separate bowl, whisk the egg, castor sugar, milk and melted butter. Add the dry ingredients to egg mixture and fold very gently with a metal spoon. Add the raisins and carrot and fold in until just mixed. Do not over mix. Spoon mixture into greased muffin tins. Top with chopped pecan nuts and spinkle with sugar. Bake in preheated oven for approximately 30 minutes until well risen and golden.
 

Read more on: bake
 

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