Lunchboxpearmuffinsrecipemain
31 Mar 2010

Recipe: Lunchbox pear muffins

1 mins to read
Quick, easy and relatively low in fat and sugar, these work well with gluten-free flours.


Ingredients

  • 1 ½ cups self-raising flour or gluten-free flour mix 
  • ½ cup sugar
  • 1 egg, lightly beaten
  • 2/3 cup milk, soymilk, rice milk or syrup from pears
  • ¼ cup sunflower or safflower oil

Method

Sift flour in a bowl and add remaining ingredients, stirring with a fork until mixed 

½ cup peeled, chopped pears (canned or fresh and soft)

Lightly grease a 12-cup muffin pan with oil of choice and use an ice-cream scoop or spoon to fill cups three-quarters full.

Bake at 180 degrees C, for 15-20 minutes  

Extract from Fed Up: Understanding how food affects your child and what you can do about it by Sue Dengate. Published by Random House. RRP $24.95



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