· 1 cup ground almonds
· ½ cup coconut flour
· ½ tsp baking soda
· 1 heaped tsp mixed spice
· ½ cup sultanas, raisins or currants
· 2-3 tsp grated orange rind
· 3 eggs
· 75gm melted butter or coconut oil
· 2-3 Tbs honey
· ½ tsp sea salt
· ½ cup yoghurt OR mashed, cooked pumpkin (prepared earlier) OR finely diced feijoa (I haven't tested these, but mashed banana or grated apple should work fine too)
Preheat the oven to 175C. Set butter or oil melting over a low heat, and if your honey is solid, add that to the pan as well. Mix together the flours, baking soda and spice in a large bowl. Stir in the dried fruit and rind. Beat together the eggs, melted butter, honey and sea salt in a small food processor.
If you’re using feijoa, chop the ends off, peel them and dice them. If you’re using pumpkin, it needs to be pre-cooked, mashed and cooled.
Add the yoghurt, feijoa or pumpkin to the wet mix and beat. The pumpkin needs to be well mixed in, but the feijoa can be still in tiny pieces.
Add the wet ingredients to the dry and mix well. If the mix is too wet, add a little extra flour. Leave to sit while you grease the muffin tins. Spoon in the mix and cook for 15-20 mins. Serve hot, with butter or ghee if you tolerate it. Makes 8-10 std muffins or about 24 mini ones (which need less cooking time).
