Carrot and raisin muffins

Name: Carrot and raisin muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 120.00 g flour cake; 3.00 ml Baking powder; 1.00 ml salt; 1.00 eggs large; 40.00 g castor sugar; 100.00 ml milk; 50.00 g butter melted; 100.00 g raisins seedless; 50.00 ml carrot finely grated; 50.00 g pecan nuts chopped; 30.00 ml sugar; icing sugar for dusting

6 servings Prep: 10 mins, Cooking: 25 mins

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Vegetables

By Food24 November 03 2009

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Ingredients (12)

120.00 g	flour — cake
3.00 ml	Baking powder
1.00 ml	salt
1.00	eggs — large
40.00 g	castor sugar
100.00 ml	milk
50.00 g	butter — melted
100.00 g	raisins — seedless
50.00 ml	carrot — finely grated
50.00 g	pecan nuts — chopped
30.00 ml	sugar
	icing sugar — for dusting

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Method:

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.