Raspberry & Pear Wholemeal Muffins

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When we think of baking, muffins nearly always come to mind. It’s one of homemade delights that make you feel warm and fuzzy inside. Easy to make even the kids can get in on the action. The smell that wafts through the kitchen as they are baking is so comforting, you can’t help peering in the oven window to check when they are ready to devour.

Homemade muffins are so easy and versatile and comparing to store-bought which contain an alarming amount of refined sugar in them and some brands containing as many calories and even more than a Big Mac! Yep not kidding.

Alternatively, this recipe is refined sugar-free sweetened only with fructose free rice malt syrup and the sweetness of the fruit. A much better option especially for the kids, perfect for morning tea lunchbox ideas and a sneaky afternoon tea treat for us adults too.

Raspberry and Pear Wholemeal Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

A homemade muffin that's refined sugar-free and perfect afternoon tea or for school lunch boxes

Ingredients

2 1/2 cups wholemeal self-raising flour

1 tsp baking powder

3/4 cup of rice malt syrup or maple syrup

1 egg

1/2 cup grapeseed oil

2 tsp vanilla extract

3/4 cup of buttermilk or milk of choice

2 cups frozen raspberries

1 pear cored and diced

Directions

  1. Preheat oven to 180’c fan forced and line a muffin tin with patty cake liners or baking paper
  2. Place all ingredients except fruit in a large bowl gently folding till just combined, do not over mix
  3. Add the fruit and fold through the mixture
  4. Divide batter into 12 capacity muffin tin
  5. Optional:  you can sprinkle some rapadura sugar on top of each muffin for extra sweetness and crunch
  6. Bake in oven for 25-30mins

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