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Pear and parsnip are the perfect compliment to each other in these yummy muffins. The addition of raspberry gives them a beautiful pop of colour and delicate sweetness that seriously takes them to the next level. They are perfect for morning tea, breakie on the run or a lunchbox treat which you can actually feel good about feeding your kids. Plus it isn't just the kids who will be loving these! Make a batch and they will be gone in no time!
Rated 4.6 stars by 5 users
20-24 mini muffins
1 1/4 cups Wholemeal Self-Raising flour
1 tsp baking powder
1 tsp bicarbonate soda
1 tbsp Apple Cider Vinegar
1/4 cup coconut oil
1/4 cup maple syrup
1/4 cup milk of your choice
2 tsp vanilla extract
4 x 25g Nourishing Bubs Pear Puree Blocks
4 x 25g Nourishing Bubs Parsnip Puree Blocks
1 cup frozen Raspberries
Preheat oven to 180°C and line muffin tin with paper liners.
Combine all dry ingredients in a medium bowl and mix to combine. Make a well in the middle
Place Nourishing Bubs puree cubes and coconut oil in a small saucepan over medium heat. Stir until melted. Add maple syrup, vanilla and milk. Stir to mix and then pour into well in the middle of dry mixture. Add apple cider vinegar.
Spoon mixture into liners and top each with sliced plum pieces. Bake for 15-20 minutes or until skewer comes out clean.