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Spicy carrot muffins

Spicy carrot muffins recipe

spicy carrot muffins




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

    Preheat oven to 200°C.

    Sift the flour, salt and mixed spice 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.