Carrot Pecan Muffins

These carrot-flavored muffins are super soft and fluffy. They have a caramelized aftertaste thanks to the pecans and whole cane sugar. The latter, being a highly molassed sugar, will keep the muffins moist and fluffy. 

Procedure

Preheat the oven to 170°C static.

Prepare a 12-cup muffin pan, insert the paper liners, set aside and prepare the batter.

Mix oil and milk in a bowl with a whisk.

Add the sugar and salt, and whisk together. Brown sugar is very moist and often lumpy, so if it doesn't dissolve well, blend with an immersion blender.

Add the carrots and mix with a spatula.

Add the coarsely chopped pecans and mix.

In a bowl, sift together the flour and yeast, add to the mixture and mix.

Pour the mixture into the molds using a spoon or an ice cream scoop. 

Add the second half of the chopped pecans on top of the dough.

Bake at about 175°C (350°F) for 13-14 minutes. Check for doneness with a toothpick; if it comes out clean, the cake is done.

Once cooked, let them cool to room temperature and then remove them from the mold, without removing the paper cup.

Transfer to a tray or into a container.