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
Nutrition Info.(per serve)

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

Nutrition Info

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

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.

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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.