Pear and Rhubarb Muffins

Pear and Rhubarb Muffins
  • 15 minutes preparation
  • 25 minutes cooking
  • easy difficulty
  • 12 serves


  • 1 cup wholemeal self-raising flour
  • 1 cup white self-raising flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup sugar
  • 3 tablespoons margarine, melted
  • 1 egg, lightly beaten
  • 2 tablespoons honey
  • 1 cup Sanitarium So Good Regular soy milk or dairy milk
  • 2 cups rhubarb, chopped into 2cm lengths
  • 1 pear, sliced


  1. Sift flours, cinnamon and nutmeg into a large bowl. Add sugar.
  2. Combine margarine, egg, honey and So Good Regular. Pour into the dry ingredients and mix gently until combined. Fold through rhubarb and pear.
  3. Spoon mixture into lightly greased muffin tins. Bake in a moderately hot oven, 190°C, for 25 minutes or until golden.


  • Rhubarb is available all year round, however, it is best value in autumn and winter. Choose stalks that are crisp, tender, long, plump and have a bright pink colour. Rhubarb can be stored in the crisper or in a plastic bag in the fridge for three to five days.
  • Try baking rhubarb as an easy dessert. All you need to do is chop the stems into 2-3 centimetre lengths, sprinkle with brown sugar and bake in the oven until soft. Serve with low-fat yoghurt and slivered almonds.
  • Rhubarb leaves should not be eaten, as they contain very high levels of oxalic acid, which makes them poisonous for humans. Rhubarb stems must be cooked before eating. It’s important to remove the leaves and any white root areas prior to cooking.

Nutritional Information

Per Serve

Energy 699 kJ

- 167 Cal

Protein 3.8 g

Fat, Total 4.8 g

- Saturated Fat 0.8 g

Carbohydrate, Total 27 g

- Sugars 13 g

Sodium 113 mg

Potassium 224 mg

Calcium 67 mg

Iron 1 mg

Dietary Fibre 2.2 g

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