Carrot Pecan Muffins

Carrot flavored muffins, super soft and fluffy. They have a caramelized aftertaste thanks to the pecans and brown sugar, the latter being a very molasses sugar will keep the muffins moister and softer.  

Method

Preheat the oven to 170°c static.

Prepare a muffin pan for 12 pieces, insert the paper liners, set aside and prepare the dough.

Mix oil and milk in a bowl with a whisk.

Add the sugar and salt, mix with the whisk. Brown sugar is very moist and often has lumps so if it doesn't dissolve well you will need to blend it 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 dough and mix.

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

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

Cook at around 175°C static for 13-14 minutes. Check the cooking with a toothpick, then insert the toothpick into the mixture if it comes out dry, it means it is cooked.

Once cooked, let them cool to room temperature and then remove from the mould, do not remove the paper cup.

Transfer to a tray or inside a container.