Ingredients
- 1 ½ cups self-raising flour or gluten-free flour mix
- ½ cup sugar
- 1 egg, lightly beaten
- 2/3 cup milk, soymilk, rice milk or syrup from pears
- ¼ cup sunflower or safflower oil
Method
Sift flour in a bowl and add remaining ingredients, stirring with a fork until mixed
½ cup peeled, chopped pears (canned or fresh and soft)
Lightly grease a 12-cup muffin pan with oil of choice and use an ice-cream scoop or spoon to fill cups three-quarters full.
Bake at 180 degrees C, for 15-20 minutes
Extract from Fed Up: Understanding how food affects your child and what you can do about it by Sue Dengate. Published by Random House. RRP $24.95