Carrot and Pecan Muffins Recipe | myfoodbook

Ingredients

• 1/2 cup brown sugar
• 1 tablespoon rice bran oil
• 1/2 cup sultanas
• 1 large carrot, peeled and grated
• 1 cup Vitasoy Ricemilk
• 2 eggs, lighty beaten
• 2 cups gluten free self raising flour
• 1 teaspoon xanthan gum
• 11/8 teaspoon ground cinnamon
• 1 tablespoon finely chopped, pecans
• 2 teaspoons caster sugar