Carrot and pecan nut muffins recipe

  • Serves 24
  • 20mins to prepare, 20mins to cook
  • 123 calories / serving
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Preheat the oven to 180°C/ 350°F/ Gas mark 4. Using an electric mixer cream together the butter and sugar. Add the eggs one at a time with the flour and whisk to combine. Stir in the carrots, cinnamon, nutmeg, salt and pecan nuts.

Transfer the mixture into paper muffin cases so that they are three quarters full and insert into a muffin tin. Bake for 15- 20 minutes or until firm and slightly golden. Leave to cool completely before serving. Muffins keep in an airtight container at room temperature for up to 3 days or freeze once completely cool.  

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  • Ingredients

  • 140g unsalted butter, softened, plus extra for greasing
  • 150g caster sugar
  • 2 eggs, lightly beaten
  • 200g gluten-free self-raising flour, Dove flour
  • 250g carrots , grated
  • 1tsp cinnamon
  • Pinch of nutmeg
  • pinch of salt
  • 75g pecan nuts, roughly chopped
  • Energy 515kj 123kcal 6%
  • Fat 7g 10%
  • Saturates 3g 17%
  • Sugars 7g 8%
  • Salt 1g 17%

of the reference intake
Carbohydrate 13g Protein 1.1g Fibre 0.9g


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