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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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
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.
Here’s some more fabulous muffin recipes:
Pear, raisin and carrot muffins
Sultana almond and lemon muffins
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.
Calories 166 cal
Kilojoules 690 kJ
Total fat 6 g
Saturated fat 1 g
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