Cook Time | 20 minutes |
Servings | serves |
Ingredients
- 125 grams Butter chopped, at room temperature
- 2/3 cup Brown Sugar
- 2 Eggs
- 1/2 cup Sour Cream
- 1 1/2 cups Self Raising Flour
- 1/2 cup Milk
- 125 grams Pecans chopped finely
- 2 Carrots grated finely
- Icing Sugar to serve
Ingredients
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Instructions
- Preheat oven to 170c fan forced. Line a 12 cup muffin pan with paper cases, alternatively lightly grease.
- Beat butter and sugar until pale and creamy with an electric mixer. Beat in eggs one at a time, beating well between each addition.
- Add sour cream and beat on low until just combined. Fold in flour in two batches with milk. Stir in nuts and carrots.
- Spoon into paper cases. Bake for 18-20 minutes, until skewer inserted in centre comes out clean. Dust with icing sugar.
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