RECIPES

Serves 12
Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients:

Muffins:
11/2 cups self-raising flour
1/2 cup wholemeal self-raising flour
1 teaspoon ground cinnamon
11/2 cups grated carrots, (about 2 small carrots)
1/2 cup pecan nuts, chopped
1/2 cup brown sugar
1 teaspoon finely grated orange rind
60 g (1/4 cup) Flora pro-activ Spread, melted
11/2 cups buttermilk
1 egg

Cream Cheese Icing:
1 tablespoon icing sugar
1/4 cup reduced fat cream cheese
1 teaspoon orange juice

Method:

Muffins:
1: Pre-heat oven to 200°C. Brush a 12-cup non-stick muffin tin with a little extra melted Flora pro-activ.
2: Sift flours and cinnamon into a bowl. Mix in carrots, pecans, sugar and orange rind. In another bowl, combine Flora pro-activ, buttermilk and egg. Mix the Flora pro-activ ingredients into the dry ingredients until just combined, using no more than 16 strokes. Spoon mixture into prepared pan.
3: Bake for 15-20 minutes or until a skewer inserted into the centre comes out cleanl.

Cream Cheese Icing:
Combine ingredients well and refrigerate until firm. Spoon or pipe an even amount onto each cooled muffin.

Points of Importance: It is very important not to overmix this type of muffin: even though the mixture will appear incompletely mixed, do not be tempted to continue mixing or the muffins will be tough. A 'cauliflower' appearance on the top of the muffin will indicate a light textured, tender interior.