Name: Carrot and pecan spice mini muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 225.00 gm self-raising flour; 75.00 gm wholemeal self-raising flour; 2.50 gm ground cinnamon; 375.00 ml grated carrots (about 2 small carrots); 125.00 ml pecan nuts, chopped; 90.00 gm brown sugar; 1 tsp finely grated orange rind; 60g Flora Butter, melted; 390.00 gm buttermilk; 1 egg; 12.00 gm icing sugar; 62.50 gm reduced fat cream cheese; 5.30 gm orange juice

Carrot and pecan spice mini muffins

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Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Try these irresistible carrot pecan spice mini muffins for a flavorful twist!

Ingredients:

225.00 gm self-raising flour
75.00 gm wholemeal self-raising flour
2.50 gm ground cinnamon
375.00 ml grated carrots (about 2 small carrots)
125.00 ml pecan nuts, chopped
90.00 gm brown sugar
1 tsp finely grated orange rind
60g Flora Butter, melted
390.00 gm buttermilk
1 egg
12.00 gm icing sugar
62.50 gm reduced fat cream cheese
5.30 gm orange juice

Instructions:

Preheat your oven to 200C. Lightly brush a non-stick 12-cup muffin tin with melted Flora Buttery spread.
Sift flours and cinnamon into a bowl. Add carrots, pecans, sugar, and orange rind, then mix well. In a separate bowl, combine Flora Buttery spread, buttermilk, and egg. Gently fold the Flora Buttery mixture into the dry ingredients until just combined with no more than 16 strokes. Spoon the batter into the prepared pan.
Bake until a skewer inserted in the center comes out clean, for about 15-20 minutes.
Prepare the cream cheese icing by thoroughly mixing the ingredients until smooth, then chill in the refrigerator until it sets.
Dollop or pipe an equal portion onto each cooled muffin.

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