Carrot, Pear and Sultana Muffins
55 minutes
This muffin recipe is perfect if you have kids who are fussy eaters. It's a great way to get extra fruit and veggie into the kids without them even knowing! Store muffins airtight for up to 3 days or in freezer for up to 2 months.
3 people made this
Ingredients
Makes: 12 muffins
- 2 1/3 cups (350g) self-raising flour
- 1/2 cup (110g) brown sugar
- 80g butter, melted
- 1 cup (250ml) milk
- 1 egg
- 1 large carrot, grated
- 1 large pear, grated
- 1/3 cup finely chopped fresh dates
Directions
Preparation:15min ›
Cook:20min ›
Extra time:20min cooling ›
Ready in:55min
- Preheat oven to 200 degrees C. Line a 12-hole (1/3-cup capacity) muffin pan with paper cases.
- Combine flour and sugar in a large mixing bowl. Whisk butter, milk and egg in a jug until combined. Pour into dry ingredients. Stir until just combined (take care, don’t overmix). Fold in carrot, pear and dates. Spoon mixture evenly into paper cases.
- Bake for 18-20 minutes or until cooked when tested with a skewer. Stand for 5 minutes before turning out onto a wire rack to cool.
