2019-06-01_Healthy_Food_Guide_UK_(2)

Pear,raisinand
carrotmuffins

prep 15 mincook 15 min
makes 12 vegetarian

200g plain wholemeal flour
2tsp baking powder
1tsp cinnamon
1 large pear, grated
1 medium carrot, grated
50g raisins
50g Natvia granulated sweetener
2 eggs
3tbsp sunflower oil
150ml skimmed milk

1 Heat the oven to 190°C/fan
170°C/gas 5. Line a 12-hole
muffin tin with paper cases.

2 Put the flour, baking powder

and cinnamon in a large bowl.

Add the pear, carrot, raisins

and sweetener, then stir into

the flour mixture. Whisk the

eggs, oil and milk together

in a large jug. Add to the bowl

and stir until just combined.

Divide the mixture among the

muffin cases.

3 Bake for 15–18 min until

golden and just firm. Set aside

to cool for 5 min in the tin,

then transfer to a wire rack

to cool completely.

TO FREEZE Wrap the muffins

individually in plastic wrap and

freeze for up to one month.

Pear, raisin and

carrot muffins

PER MUFFIN

129kcal 2.8g fibre

4.6g fat 3.8g protein

0.7g saturates 0.2g salt

20g carbs 41mg calcium

5.9g sugars 0.8mg iron

JUNE 2019 HEALTHY FOOD GUIDE 65