Muffins make an excellent morning tea or a quick snack. These moreish muffins are packed with flavour, fibre and are an absolute doddle to put together. They freeze really well and kids love them in lunchboxes.
Pear and Raisin Muffins
1 cup bran- 1 cup plain flour
- 1 tsp baking soda
- ¾ cup brown sugar
- ½ tsp salt
- 2 tsp cinnamon
- 2 tsp mixed spice or allspice
- 1 cup raisins, soaked in 1 cup boiling water for 10 minutes, then drained
- 1 egg, lightly beaten
- 1 cup chopped pears (use canned pears if you like or grate fresh pears)
- ½ cup plain yoghurt
- ½ cup light vegetable oil
Method:
Preheat oven to 200C.
In one bowl, sift and combine the dry ingredients, in another, the wet. Briefly and gently combine them and spoon into muffin cases.
Bake for 10 minutes or until they spring back to the touch.
Ann - 8 years ago
I made these muffins with canned pears( in juice), strained off the juice to which I added sultanas and brought to the boil and strained. I also lowered the sugar to 1/2 cup. Could lower it more. I think the sweetness of the juice means that the brown sugar can be lower.