Pear, banana & cranberry muffins

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In what seemed like a good idea at the time, I donated a prize to the silent auction at our school Trivia Night fund raiser the other week – it was a weeks worth of homemade healthyish lunch box treats.  Amazingly, there was a bidding war and, of course, the winning bidder has 4 kids!  The prize has been claimed this week and so it’s been a bakathon around here!

So far they have had a Coconut Loaf,

Date Muffins (I’m so into them right now),

we tried these Popcorn Bars from the Road to Loving My Thermo Mixer’s site, my Fussy One loves them but I omit the glucose syrup and,

today they got a favourite from our kitchen Banana, Pear & Cranberry Muffins (recipe below)

Tomorrow will be my trusty old Oaty Chia Biscuits

and then rounded off with savoury Zucchini, Bacon & Cheese muffins.

I have a renewed admiration for families with lots of kids, holy crap, how do you do it?  Usually I can stretch out a cake for at least 2 days if not 3, not a chance this week! Relentless is a word that springs to mind, that said it has been a pleasure to do it, for the school and my friend with all the kids!  Feedback so far has been positive (thank goodness) and the Mum is just delighted that she isn’t the one baking!

These muffins are very quick and simple to make and you could swap the pear for apple, cranberries for sultanas or raisins or any other dried fruit you like really.  There is no added sugar other than what comes in the fruit and you just need 2 bowls, a spoon and a fork, nothing fancy today!  Recipe makes about 9 decent sized muffins.  Can be frozen.

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Fruity Muffins, pear, banana & cranberry

Ingredients

  • 1 C SR Flour (up to you what type you use, I used GF and have done them with wholemeal in the past too)
  • 1 egg
  • 1 ripe banana, mashed
  • 1 pear (you could just use some tinned pears for easier mashing if you like)
  • 1/4 C cranberries
  • 1/2 C oil
  • 1/4 tsp cinnamon
  • 1 Tbsp milk (if you use wholemeal flour you may need to add another tablespoon)

Instructions

  1. Preheat oven to 180 C and line 9 holes in a muffins tray with silicon moulds or patty cases.
  2. Peel and then mash the pear
  3. Whisk the oil and egg together
  4. Add cinnamon & sultanas to the pear mix together and then add the flour and combine.
  5. Add oil mix & mashed banana to the flour and combine
  6. Add the milk and blend through and then spoon into prepared muffin tray
  7. Bake in the oven for 20 minutes or until cooked through
  8. Cool on a wire baking rack.
http://www.boiledeggsandsoldiers.com/2014/08/pear-banana-cranberry-muffins-a-story-about-a-weeks-worth-of-lunch-box-treats/

 How many people in your family?  How do you juggle all the feeding needs? How much is a weeks worth of baking to you?

 

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