Ingredients

650 ml self-raising flour (365g)
5 ml salt
7 ml mixed spice
75 ml soft brown sugar (60g)
250 ml pecan nuts or mixed nuts (100g)
300 ml grated carrot
225 ml Clover Fresh Full Cream Milk
100 ml Clover Mooi River Salted Butter, melted (90g)
25 ml cooking oil
2 eggs
5 ml caramel essence

To serve: Icing sugar, to sprinkle Clover Mooi River Salted Butter

• Preheat oven to 200°C.
• Sift the flour, salt and spices together. Add the sugar, nuts and carrot and mix through.
• Beat the milk, butter, oil, eggs and essence together. Gradually add to dry ingredients and lightly mix until just moistened. Do not over mix, batter can still be lumpy.
• Spoon into the hollows of a greased muffin pan. Bake for 20 – 25 minutes or until muffins spring back when lightly pressed with finger.
• Allow to cool in pan for 5 minutes before turning out onto a wire rack. Sprinkle with icing sugar and serve with butter.

Makes 12 – 18 muffins, depending on size.

Variation:

• Add 100ml (60g) fruit cake mix for a fruity variation.
• Cottage cheese icing: Mix 110ml (100g) Clover Springbok Unsalted Butter; 1 x 250g tub Clover Cottage Cheese Full Cream Smooth; 500 ml sifted icing sugar and 10 ml lemon juice until smooth. Spread on top of the muffins and serve.