Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 | Oranges |
| ¼ cup | Orange juice |
| 2 teaspoons | Grated orange rind |
| 1 | Carrot |
| 2 | Eggs |
| ¼ cup | Sugar |
| 100 grams | Butter |
| 1 cup | Flour |
| 1 cup | Wholemeal flour |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Baking soda |
| ½ cup | Chopped pecans |
| 1 tablespoon | Sugar |
| 1 teaspoon | Ground cinnamon |
MUFFINS
PECAN TOPPING
Muffins:
Peel oranges and place segments in a food processor with juice and orange rind. Process to a pulp.
Peel carrot and coarsely grate. Beat eggs and sugar together.
Melt butter and add to eggs. Beat to combine.
Sift flour, wholemeal flour, baking powder and baking soda into a bowl.
Return husks from sifter to the bowl.
Make a well in the centre of the dry ingredients. Add egg mixture, orange mixture and grated carrot.
Three-quarter fill greased muffin tins. Sprinkle over pecan topping.
Bake at 200 C for 20 to 25 minutes.
Pecan Topping:
Mix pecans, sugar and cinnamon together.
Converted by MC_Buster.
NOTES : Makes 12
Converted by MM_Buster v2.0l.