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Pear, raisin and carrot muffins
Baking

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 )

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.

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Photographer: Mark O'Meara

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