This free Carrot & Pecan Nut Recipe is divine! Made with rice flour which makes these muffins gluten free.
250ml plain yoghurt
250ml grated carrots
250ml pecan nuts, roughly chopped
600ml rice flour, sifted
- Preheat the oven to 180°C and grease a muffin pan.
- Beat all ingredients together (except rice flour) until well mixed, be careful not to over mix.
- Spoon the mixture into the muffin pan until ¾ full.
- Bake for about 35 to 40 minutes or until a skewer inserted into the centre comes out clean.
- Allow to cool for a few minutes in the muffin tin before removing and allow to cool completely on a wire rack.
Makes 6 large muffins