Pear and Roast Carob Muffins
Print recipe
| Serves | 12 |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates |
| Suitable for | Dairy / Lactose Free, RPAH Elimination Diet - Low Chemical / Failsafe |
| Meal type | Sweet Things |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
Easy pear and roast carob muffins.
Ingredients
- 1 cup plain wholemeal flour
- 1 cup plain white flour
- 1 tablespoon baking pwder
- 1 teaspoon vanilla essence
- 1/4 cup water
- 1/3 cup rice malt syrup
- 1/2 cup sunflower oil
- 1 cup low-fat milk (or dairy-free milk)
- 1 cup pear (tinned or fresh, diced)
- 1/4 cup carob powder
Directions
| 1. | Preheat the oven to 180°C. Prepare two 6-hole muffin trays. |
| 2. | Line a small baking tray with foil and spread the carob over the foil. Place in the oven for about 5 minutes, or until it starts to turn dark. Remove from the oven and set aside to cool. |
| 3. | Sift the flours, carob and baking powder together into a large bowl, adding the husks back in, and stir to combine well. |
| 4. | In another bowl combine the water, vanilla, syrup , oil and milk. |
| 5. | Pour the liquid ingredients into the dry ingredients and gently stir until just combined. Add the pear and gently fold through. |
| 6. | Spoon the mixture evenly into the muffin trays and bake in the oven for 20-25 minutes, or until a skewer in the centre comes out clean. |
| 7. | Allow to cool in the pans for about 5 minutes, then remove and allow to continue cooling on a wire rack. |
| 8. | Serve warm or cold. |
Note
Low Chemical / Failsafe
Use a non-dairy milk alternative for dairy-free muffins.
