Carrot and pecan muffins with cream cheese icing
Ingredients • 2 1/2 cups self-raising flour • 1 tablespoon caster sugar • 3/4 cup milk • 1 egg, lig…
Ingredients
• 2 1/2 cups self-raising flour
• 1 tablespoon caster sugar
• 3/4 cup milk
• 1 egg, lightly beaten
• 1/2 cup vegetable oil
• 3/4 cup brown sugar
• 1 teaspoon mixed spice
• 1 3/4 cups grated carrot (see note)
• 1/2 cup pecans, chopped pecan halves, to serve
• Cream cheese icing
• 100g cream cheese, softened
• 75g butter, softened
• 2 teaspoons finely grated lemon rind
• 1 1/4 cups icing sugar mixture
Method
1. Preheat oven to 190°C/170°C fan-forced preheated oven. Grease a 12 hole, 1/3 cup-capacity muffin pan.
2. Combine the flour caster sugar, brown sugar, mixed spice, carrot and pecans in a bowl. Make a well in centre.
3. Add milk, egg and oil. Mix until just combined. Spoon mixture evenly between holes of prepared pan.
4. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Turn onto a wire rack to cool completely.
5. Make cream cheese icing: Using an electric mixer, beat cream cheese, butter and lemon rind until light and fluffy. Gradually beat in icing sugar until combined. Spread cream cheese mixture onto muffins. Top with extra pecans. Serve.
