Makes 16
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Raisin & Bran Muffins

You will need

100 g dried pears, roughly cut up
¾ cup (180 ml) pear juice or black tea
2 extra large eggs, at room temperature
½ cup (125 ml) canola oil
¾ cup (180 ml) plain full cream yoghurt
¾ cup (180 ml) fresh full cream milk
100 g Pecan nuts, keep 16 – 18 nuts whole, chop the rest
1 x 700 g Ina Paarman’s Raisin & Bran Muffin Mix

1 pear, cut into thin half slices
2 T (30 ml) brown sugar
reserved whole nuts

Ina’s Tip

Line muffin pans with muffin cups made from baking paper. See back of box for method.


Adjust the oven rack to the middle position. Preheat oven to 180°C. Butter or line muffin pans with paper cups (see Ina’s Tip).

Place chopped dried pears and raisins (in small bag) into a micro-safe cup measuring jug or bowl.

Pour the pear juice or black tea over and microwave for 1 minute. Leave to stand.

Beat eggs and oil for 1 minute on high speed until well blended.

Add yoghurt and milk and beat for another minute on high speed.

Add the chopped nuts, soaked fruit, remaining pear juice or tea and dry Muffin Mix.

Stir by hand with a spatula or wooden spoon ± 40 times until uniformly blended. (Do not beat).

Spoon mixture into paper cups or directly into buttered muffin pan. Top muffins with fresh pear slices sprinkled with brown sugar and the reserved whole nuts.

Bake for 35 minutes.

Serve with butter.