Pear, raisin and carrot muffins
Summary
Alright, confession time: have you ever had a sweet tooth but wanted something a tad healthier? Enter the underrated combo of pear, raisin, and carrot in a scrumptious muffin. You’re about to learn how to whip up muffins that aren’t just drool-worthy, but also on the healthier side. Ready? Let’s get into it!
What You’ll Need
- Pears: Grab 2 large ones. After peeling, you’ll want them finely chopped. We’re talking about roughly 1.5 cups.
- Raisins: Snag a half cup. That’s around 85g for my metric pals.
- Carrots: 2 medium ones should do. Grate them to get about a cup.
- All-purpose flour: 2 cups, or 475ml if that’s your jam.
- Baking powder: 2 tsp, or 10ml.
- Baking soda: Half a teaspoon, so about 2.5ml.
- Cinnamon, but ground: 1 teaspoon, which is 5ml.
- Brown sugar: Sweeten it up with 3/4 cup or 175ml.
- Eggs: Deuces! You’ll need 2.
- Vegetable oil: Keep it flowing with half a cup, or 120ml.
- Vanilla extract: Just a tsp, or 5ml.
preparation and serving
Total Time: About 35 minutes, give or take.
Portions: Makes 12. Or more if you make ’em tiny. Or fewer if you like ’em chunky.
The Nutritional Scoop (per serving)
- Calories: 200. Yep, just that.
- Protein: A solid 4g.
- Carbs: 33g. Not too shabby.
- Dietary Fiber: A decent 2g.
- Sugars: 15g. Sweet, but not too sweet.
- Fat: 6g. The good kind, mostly.
- Cholesterol: 30mg.
- Sodium: Keep it salty at 190mg.
How to Whip These Up
- First off, preheat your oven. Aim for 375°F or 190°C.
- In your go-to mixing bowl, sift the flour, baking powder, baking soda, and cinnamon.
- Different bowl time! Whisk the sugar, eggs, oil, and vanilla. Mix until it’s silky smooth.
- Marry the wet and dry ingredients. Gently, though.
- Fold in the pears, raisins, and carrots. Make sure they’re feeling evenly spread.
- Got your muffin tin? Grease it or use those handy liners.
- Fill ’em up! About 2/3 full is the sweet spot.
- Into the oven they go. Around 20-25 minutes should do the trick.
- Toothpick test time! If it’s clean, you’re golden.
- Cool your jets (and the muffins) for 10 minutes at least.
Tips for the best Pear, raisin and carrot muffins
- Fancy a nutty twist? Toss in some chopped walnuts.
- Use pears that are perfectly ripe. It’s all about the natural sweetness.
- Want more fiber? Mix in some whole wheat flour.
Serving Suggests
- Fresh out the oven? Slap on some butter or drizzle honey.
- Perfect with green tea. Or go bold with black coffee.
- If you’re storing, an airtight container keeps them fresh. No one likes a stale muffin.
This isn’t just another muffin recipe. It’s a healthier choice with a burst of flavors. And trust me, once you’ve had a bite of these Pear, raisin, and carrot muffins, you’ll wonder where they’ve been all your life!
PEAR, RAISIN AND CARROT MUFFINS
Alright, confession time: have you ever had a sweet tooth but wanted something a tad healthier? Enter the underrated combo of pear, raisin, and carrot in a scrumptious muffin. You’re about to learn how to whip up muffins that aren’t just drool-worthy, but also on the healthier side. Ready? Let’s get into it!
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Nutritions
Nutrition Facts
PEAR, RAISIN AND CARROT MUFFINS
Amount per Serving
Calories
200
% Daily Value*
Fat
6
g
9
%
Cholesterol
30
mg
10
%
Sodium
190
mg
8
%
Carbohydrates
33
g
11
%
Fiber
2
g
8
%
Sugar
15
g
17
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Pears: Grab 2 large ones. After peeling you’ll want them finely chopped. We’re talking about roughly 1.5 cups.
- Raisins: Snag a half cup. That’s around 85g for my metric pals.
- Carrots: 2 medium ones should do. Grate them to get about a cup.
- All-purpose flour: 2 cups or 475ml if that’s your jam.
- Baking powder: 2 tsp or 10ml.
- Baking soda: Half a teaspoon so about 2.5ml.
- Cinnamon but ground: 1 teaspoon, which is 5ml.
- Brown sugar: Sweeten it up with 3/4 cup or 175ml.
- Eggs: Deuces! You’ll need 2.
- Vegetable oil: Keep it flowing with half a cup or 120ml.
- Vanilla extract: Just a tsp or 5ml.
Instructions
- First off, preheat your oven. Aim for 375°F or 190°C.
- In your go-to mixing bowl, sift the flour, baking powder, baking soda, and cinnamon.
- Different bowl time! Whisk the sugar, eggs, oil, and vanilla. Mix until it’s silky smooth.
- Marry the wet and dry ingredients. Gently, though.
- Fold in the pears, raisins, and carrots. Make sure they’re feeling evenly spread.
- Got your muffin tin? Grease it or use those handy liners.
- Fill ’em up! About 2/3 full is the sweet spot.
- Into the oven they go. Around 20-25 minutes should do the trick.
- Toothpick test time! If it’s clean, you’re golden.
- Cool your jets (and the muffins) for 10 minutes at least.
Notes
TIPS
Fancy a nutty twist? Toss in some chopped walnuts. Use pears that are perfectly ripe. It’s all about the natural sweetness. Want more fiber? Mix in some whole wheat flour. SERVING SUGGESTS Fresh out the oven? Slap on some butter or drizzle honey. Perfect with green tea. Or go bold with black coffee. If you’re storing, an airtight container keeps them fresh. No one likes a stale muffin.
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