Carrot muffin (04.09.08)

Ingredients:

625ml (1½ Cups) cake Flour
10ml (1½ tsp) baking powder
7.5ml (1½ tsp) bicarbonate of soda
15ml (1Tbsp) mixed spice
5ml (1tsp) salt
375ml (1½ cups) brown sugar
312ml (¼ cups) oil
4 Large eggs
500ml (2 cups) grated carrots
250ml (1cup) fresh pineapple
125ml (½ cup) chopped pecan nuts
62.5m. (¼ cups) smooth apricot jam

METHOD:
Mix sugar and oil stir in beaten eggs. Add mixed spice, jam and bicarbonate of soda. Stir, then add sifted flour, baking powder, carrots, pineapple and pecan nuts. Fill patty pans or muffin paper cups with batter. Bake at 180*c for approximately 30 Minutes

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