Full of fresh fruit and vegetables, as well as flavour these muffins go down a treat.
Servings: 12
Ingredients
2cups wholemeal self-raising flour
1 large peargrated
1 medium carrotgrated
⅓ cup raisins
¼ cupbrown sugar
2 eggs
¼ cup sunflower oil
⅔ cup trim milk
Instructions
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.