Raspberry, pear and oat bran muffins
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12 (makes 12 muffins)
Time to make:
35 mins (Hands-on time: 15 mins, Cooking time: 20 mins)
$0.40 per serve
(at time of publication)
Full ingredients list:
11/2 cups (225g) plain flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
2/3 cup (140g) raw sugar
1/3 cup (45g) oat bran
1/4 cup (60ml) sunflower oil
1/2 cup skim milk
1 teaspoon vanilla extract
1 large firm pear, cored, grated
1 cup (155g) fresh or frozen raspberries
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Line 12 x 1/3-cup-capacity muffin-tray cups with paper cases. Sift flour, baking powder and cinnamon into a large bowl. Add raw sugar and oat bran; stir to combine.
Step 2 Whisk eggs, sunflower oil, milk and vanilla extract in a large bowl. Add pear and wet ingredients to dry ingredients; stir until batter is just combined, then stir berries through batter.
Step 3 Divide batter among muffin-tray cups. Bake for 18–20 minutes, or until muffins are golden brown.
Muffins taste best on the day you make them, but you can freeze them to enjoy later, wrapped individually in clingfilm.
About this recipe
First published: March 2014