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Carrot and Pecan Muffins

1/3 c Vegetable oil
1/4 c Brown sugar, firmly packed
1 Egg, lightly beaten
1 c Self-raising flour
1 c Wholemeal self-raising flour
2 ts Mixed spice
1 1/2 c Grated carrot
1/2 c Pecan nuts, roughly chopped
3/4 c Buttermilk


Whisk the oil, sugar and egg together in a bowl.

Sift the flour and spice into a bowl and stir in the carrot and pecan nuts. Pour in the egg mixture together with the buttermilk and stir until the ingredients are combined. Do not overbeat.

Spoon the mixture into a 12 cup muffin pan and bake at 190 degrees C for 25-30 mins or until cooked.




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