Vegetable Muffins with Pecans

Grate the vegetables. Mix baking powder, salt, flour, nutmeg and ginger and sift into a large enough bowl. Fold in the vegetables and nuts. Stir the butter through with the eggs and milk and mix into the vegetable and flour mixture. Grease a 12 muffin tin with butter. Pour in the batter.

Bake the muffins in a heated oven at 210 °C for about 20 minutes.

+ + Interesting facts + + +

“Peccan” meant “hard to crack” in Native American language, but the indigenous people of the southern states of America gladly took this trouble upon themselves, because the nutritious and tasty pecan helped them to get through the winter. There are now over 300 different pecan varieties, most of which are grown in the southern United States. But Australia and Israel have also become important producers. Pecans are between 2 and 4 cm long, although size is not a sign of quality, and taste a little more tender than walnuts.

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