Name: Carrot and pecan muffins with cream cheese icing
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1
Ingredients: 375.00 gm self-raising flour; 20.00 gm caster sugar; 193.13 gm milk; 1 egg, lightly beaten; 115.00 gm vegetable oil; 135.00 gm brown sugar; 2.50 gm mixed spice; 437.50 ml grated carrot (see note); 125.00 ml pecans, chopped pecan halves, to serve; 100g cream cheese, softened; 75g butter, softened; 2 tsp finely grated lemon rind; 187.50 gm icing sugar mixture

Carrot and pecan muffins with cream cheese icing

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Prep Time:
30 minutes

Cook Time:
20 minutes

Total Time:
50 minutes

Elevate muffins into mini carrot cakes with creamy icing and pecans.

Ingredients:

375.00 gm self-raising flour
20.00 gm caster sugar
193.13 gm milk
1 egg, lightly beaten
115.00 gm vegetable oil
135.00 gm brown sugar
2.50 gm mixed spice
437.50 ml grated carrot (see note)
125.00 ml pecans, chopped pecan halves, to serve
100g cream cheese, softened
75g butter, softened
2 tsp finely grated lemon rind
187.50 gm icing sugar mixture

Instructions:

Preheat your oven to 190°C (170°C fan-forced). Grease a 12-hole muffin pan with 1/3 cup capacity.
In a bowl, mix together flour, caster sugar, brown sugar, mixed spice, carrots, and pecans, creating a well in the center.
Combine the milk, egg, and oil until incorporated. Distribute the mixture evenly into the prepared pan.
Bake for 20-22 minutes until golden and slightly firm to the touch. Allow to rest in the pan for 5 minutes before transferring to a wire rack to cool.
Prepare the cream cheese icing: Use an electric mixer to whip together cream cheese, butter, and lemon zest until creamy. Slowly add powdered sugar until well mixed. Spread this luscious cream cheese mixture over muffins, garnish with additional pecans, and enjoy!

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