Het jy gehoor?

Healthier carrot and pecan nut muffins

6 – 12 muffins

serving size: 1 muffin

  • 300 g (535 ml) cake flour
  • 7,5 ml baking powder
  • 5 ml fine cinnamon
  • 5 ml fine nutmeg
  • 2,5 ml salt
  • 120 g (150 ml) moist brown sugar
  • 75 ml golden syrup or honey
  • 125 ml apple purée
  • 175 ml sunflower oil
  • 3 large eggs, separated
  • 5 ml vanilla essence
  • 5 ml baking soda, dissolved in 15 ml boiling water
  • 300 g grated carrots
  • 100 g pecan nuts, roughly chopped

Preheat oven to 180 ˚C. Line muffin tins with baking paper or paper muffin cups and spray or grease the paper. Sift flour, baking powder, spices and salt together. Beat brown sugar, golden syrup, apple purée, sunflower oil and egg yolks together until smooth. Stir vanilla, dissolved baking soda, carrots and nuts into egg mixture. Combine wet and dry ingredients. Beat egg whites until stiff and fold in. Spoon batter into tins and smooth over. Bake for 35 – 40 minutes until golden-brown and cooked through. Take out of oven and allow to cool.