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 sugarlight brown cane sugarX
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.

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: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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.