Chef Ray – Pear, Raisin and Carrot Muffins
Full of fresh fruit and vegetables, as well as flavour these muffins go down a treat.
From: Freer, Chrissy; (May 2019) in Sweet Treats Healthy Food Guide
- 2 cups wholemeal self-raising flour
- 1 large pear, grated
- 1 medium carrot, grated
- ⅓ cup raisins
- ¼ cup brown sugar
- 2 eggs
- ¼ cup sunflower oil
- ⅔ cup trim milk
- Preheat oven to 170°C/340°F. Line the 12 holes of a ⅓ cup-capacity muffin tin with paper cases.
- 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 fry ingredients. Stir until just combined. Do not over mix. Divide mixture among prepared cases.
- 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.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously: