New Recipe
Carrot and Pear Honey Muffins
Children love these unusual muffins - 
and
don't even know they are eating vegetables and fruit! Make
mini muffins for toddler-sized snacks - they will only need
to cook for 12-15 minutes. These are also delicious using
grated courgette or beetroot in place of the pear. You can
also replace the pistachios with cashew or pecan nuts for
a change - or leave the nuts out altogether if you are serving
these to children with a nut allergy. The muffins are suitable
for freezing - great for lunchboxes. Just remove from the
freezer in the morning and it will have thawed by lunchtime.
Makes 12-14 muffins
2 tbsp clear honey
50 g (2 oz) caster sugar
2 large eggs
200 ml (7 fl oz) sunflower oil
275 g (10 oz) wholemeal self-raising flour
pinch of salt
pinch of cinnamon
125 g (4 ½ oz) carrot, grated
125 g (4 ½ oz) pear, grated
50 g (2 oz) unsalted, shelled pistachio nuts, finely chopped
Pre-heat the oven to 180ºC/160ºC fan/gas mark 4. Line a deep muffin tin with paper cases.
Mix the honey, sugar, eggs and oil together in a bowl.
Combine the flour, salt, cinnamon, carrot, pear and pistachios in a large bowl. Add oil mixture and stir gently to combine the ingredients. Place dessertspoonfuls into the paper cases.
Bake for 15-20 minutes until golden brown and firm to the touch. Cool on a wire rack.
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