Totally smug no-sugar spelt muffins

IMG_1796 The school holidays are finished which means the return of the packed lunch. This seemingly ordinary daily task is the final job before rest for this poor tired mama. After a day spent dashing from yoga (something's wrong with that!) to writing and then writing some more, there's nothing in the fridge. I look nervously through the pantry, but save for a loaf of bread and some tinned tuna, it's quite bare.

It seems I've been spending way too much time daydreaming and tapping on the keys. My book's coming along in reams but I'm afraid the grocery store is a distant memory. What's to go in the box??

I've got some sad overripe fruit that looks a bit last week. But the slightly spotty pears smell divinely floral and sweet. Cooked in ghee they fill the house with fragrance and pull everyone from their homework to see whats cooking....


Roast pear and raspberry muffins

2 ½ cups spelt flour

1 T baking powder

3 T maple syrup

1 egg

¾ cup buttermilk (or use ½ yoghurt ½ milk)

½ cup coconut oil (I used refined coconut oil because it doesn't taste like coconut)

2 small mashed overripe bananas

handful squishy raspberries

3 spotty pears (peeled and chopped)

handful chopped almonds

1 T vanilla extract (not essence)

1 T ghee

*Preheat oven to 170degrees fan forced.

*Heat ghee in a hot fry pan and add pears. Stir until golden.

* Throw everything into a mixing bowl or I use my kitchen aid mixer and mix until just combined.

* Spoon mix into small muffin tray (not the tiny one but not the 'size-of-your-head' one) and bake for about 20 mins.

* Starvation crisis avoided until tomorrow. :)

Michelle xx