Carrot and Pecan Nut Muffins

These carrot and pecan nut muffins are bound to impress your breakfast guests.

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 24 people


Preheat the oven to 180°C/ 350°F/ Gas mark 4. 

Using an electric mixer cream together the butter and sugar. 

Add the eggs one at a time with the flour and whisk to combine. 

Stir in the carrots, cinnamon, nutmeg, salt and pecan nuts.

Transfer the mixture into paper muffin cases so that they are three quarters full and insert into a muffin tin. 

Bake for 15- 20 minutes or until firm and slightly golden. 

Leave to cool completely before serving. 

Muffins keep in an airtight container at room temperature for up to 3 days or freeze once completely cool.  



140g unsalted butter, softened, plus extra for greasing
150g caster sugar
2 eggs, lightly beaten
200g gluten-free self-raising flour, 
250g carrots , grated
1tsp cinnamon
Pinch of nutmeg
pinch of salt
75g pecan nuts, roughly chopped