Carrot and pecan nut muffins

Deur Barbara Joubert, SARIE KOS Lente 2009

Foto’s: Micky Hoyle Galery

Just as scrumptious as carrot cake!

6 large muffins

300 g (535 ml) cake flour
15 ml baking powder
5 ml fine cinnamon
5 ml fine nutmeg
1 ml salt
350 g (440 ml) sugar
375 ml sunflower oil
60 ml boiling water
4 eggs, separated
5 ml vanilla essence
200 g grated carrots
100 g pecan nuts, roughly chopped

Preheat oven to 180 °C. Line muffin tins with baking paper. Butter the paper, or spray with nonstick spray. Sift flour, baking powder, cinnamon, nutmeg and salt together. Beat sugar and oil together well and add boiling water. Beat egg yolks into oil mixture. Add oil mixture to sifted ingredients and mix well. Add vanilla, carrots and nuts and mix. Beat the egg whites until stiff and fold in carefully. Spoon into muffin tins and bake for 45 – 50 minutes. Test with a thin skewer to make sure they’re done.

Assistent Lynnae Janse van Rensburg

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