So we ventured to the local show on Friday. My first time ever! The kids loved every second of it. They fought their need for sleep through tired eyes. They eyed each animal up and down and hesitantly touched them. It was wonderful to watch. We shared the day with my parents, sister, her husband, their two children and of course my own little family. We snacked on muffins that had been made fresh that morning and basked in the beautiful sunshine that the day offered. It was a lovely day but we were glad to get home and put those weary heads to bed.

These muffins are superb! They are soft and moist and you could substitute the fruit for whatever you have on hand. I had an over ripe pineapple and some half eaten pears in the fridge (kids) that i blended and turned into puree the froze the rest for future use. I have also made these muffins with mashed banana as well and they were gooooooood!


Pineapple Pear Muffins
Makes 10 small muffins

1 1/4 cups spelt or wholemeal flour
1/2 cup pecan or almond meal
2 tspn baking powder
1/2 tsp bicarb soda
1/4 cup olive oil
1/4 cup honey
1/2 cup pineapple/pear puree or your choice of fruit
1 egg lightly beaten
1/4 cup rice milk or cows milk

Preheat the oven to 185 degrees celcius
Combine flour, pecan meal, baking powder and baking soda in a bowl
Combine olive oil, egg, pureed fruit and milk in another bowl
Mix the wet ingredients with the dry ingredients until just combined
Spoon mixture into patty papers and bake in the oven for 20 minutes