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.
Nutrition Info (per serve)
Total fat 6g
Saturated fat 1g
Dietary fibre 3g
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.
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.
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