Pear, raisin and carrot muffins
- 2 cups wholemeal self-raising flour
- 1 large pear, grated
- 1 medium carrot, grated
- ¹/³ cup raisins
- ¼ cup brown sugarlight brown cane sugarX
- 2 eggs
- ¼ cup sunflower oil
- ²/³ cup trim milk
1 Preheat oven to 170ºC. Line the 12 holes of a ¹/³ cup-capacity muffin tin with paper cases.
2 In a large bowl place flour, pear, carrot, raisins and sugar. Stir to combine. In a large jug, whisk eggs, oil and milk to combine. Add to dry ingredients. Stir until just combined. Do not over mix. Divide mixture among prepared cases.
3 Bake for 15 minutes, or until golden and just firm. Set aside to cool for 5 minutes before transferring to a wire rack to cool completely.
Make it gluten free: Use gluten-free flour.
Make it vegan: Use Orgran Gluten Free No Egg Replacer (or another vegan substitute) or 2 ‘flax eggs’ (whisk 2 tablespoons ground flaxseed into ½ cup water). Use a plant milk.
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Suitable to freeze for up to one month.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 1g
Dietary fibre 3g
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