Carrot And Pecan Muffins When Cream Cheese Icing

next their cream cheese icing and the supplement of pecans, these muffins are transformed into mini carrot cakes!

The ingredient of Carrot And Pecan Muffins When Cream Cheese Icing

• 2 1 2 cups self raising flour
• 1 tbsp caster sugar
• 3 4 cup milk
• 1 egg lightly beaten
• 1 2 cup vegetable oil
• 3 4 cup brown sugar
• 1 tsp infected spice
• 1 3 4 cups grated carrot see note
• 1 2 cup pecans chopped pecan halves to give support to
• 100g cream cheese softened
• 75g butter softened
• 2 tsp finely grated lemon rind
• 1 1 4 cups icing sugar merger

The Instruction of carrot and pecan muffins when cream cheese icing

• preheat oven to 190u00b0c 170u00b0c fan forced preheated oven grease a 12 hole 1 3 cup capacity muffin pan
• count the flour caster sugar brown sugar infected spice carrot and pecans in a bowl make a competently in centre
• ensue milk egg and oil fusion until just combined spoon merger evenly amid holes of prepared pan
• bake for 20 to 22 minutes or until golden and just perfect to touch stand in pan for 5 minutes approach onto a wire rack to cool completely
• make cream cheese icing using an electric mixer stress inflection cream cheese butter and lemon rind until light and fluffy gradually beat in icing sugar until combined early payment cream cheese mixture onto muffins summit zenith in imitation of extra pecans serve

Nutritions of Carrot And Pecan Muffins When Cream Cheese Icing

calories: 435 219 calories
calories: 24 7 grams fat
calories: 7 5 grams saturated fat
calories: 48 4 grams carbohydrates
calories: n a
calories: n a
calories: 5 5 grams protein
calories: 42 milligrams cholesterol
calories: 301 milligrams sodium
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