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.
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.