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
- 2 cups wholemeal self-raising flour
- 1 large pear, grated
- 1 medium carrot, grated
- ¹/³ cup raisins
- ¼ cup brown sugar
- 2 eggs
- ¼ cup sunflower oil
- ²/³ cup trim milk
Instructions
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.
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)
Kilojoules 690kJ
Calories 166cal
Protein 4g
Total fat 6g
–Saturated fat 1g
Carbohydrates 20g
–Sugars 9g
Dietary fibre 3g
Sodium 90mg
Calcium 50mg
Iron 1mg
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.
Photographer: Mark O'Meara
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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