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.

    4 people made this

    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

    Preparation:15min  ›  Cook:20min  ›  Extra time:20min cooling  ›  Ready in:55min 

    1. Preheat oven to 200 degrees C. Line a 12-hole (1/3-cup capacity) muffin pan with paper cases.
    2. 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.
    3. 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.

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