Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Carrot and Pecan Muffins




Source of Recipe


Internet


List of Ingredients




1/3 c Vegetable oil
1/4 c Brown sugar, firmly packed
1 Egg, lightly beaten
1 c Self-raising flour
1 c Wholemeal self-raising flour
2 ts Mixed spice
1 1/2 c Grated carrot
1/2 c Pecan nuts, roughly chopped
3/4 c Buttermilk

Whisk the oil, sugar and egg together in a bowl.

Sift the flour and spice into a bowl and stir in the carrot and pecan nuts. Pour in the egg mixture together with the buttermilk and stir until the ingredients are combined. Do not overbeat.

Spoon the mixture into a 12 cup muffin pan and bake at 190øC for 25-30 mins or until cooked.


Recipe