Pear, raisin and carrot muffins

Delicious pear, raisin and carrot muffins with a vegan option. This simple recipe is also nut free, the perfect snack for work or school lunchboxes

Serves: 12

Time to make: 30 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

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 skim milk

Instructions

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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.

Variations

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.

Here’s some more fabulous muffin recipes:

Feijoa coconut muffins

Pear, raisin and carrot muffins

Sultana almond and le mon muffins

Weet-bix muffins

Cheesy ham and corn mini-muffins

Blender muffns

HFG tip

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)

Calories 166 cal

Kilojoules 690 kJ

Protein 4 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 20 g

Sugar 9 g

Dietary fibre 3 g

Sodium 90 mg

Calcium 50 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.