HOMEGROWN MUFFINS

The excess produce of each season gets dehydrated or frozen. Of course, my goats keep us in milk so that I am able to make cream cheese every week. Peaches are dehydrated. Sweet potatoes go into cold storage. Almonds get soaked, rinsed and frozen. At the first; "I'm hungry!" I could literally direct the kiddos and they whipped up some delicious muffins. They're at the age that they're learning responsibility and yet everything is an adventure. Plus I have an injured foot which means I am baking from the sidelines.

PEACH AND ALMOND MUFFINS:
2 Cups Almonds
3 Eggs
1/2 Cup steamed Sweet Potato
1/4 Cup chunky chopped dried Peaches
1 Cup coursely grated Carrot
1/4 Cup Maple Syrup or Honey
2 Tablespoons Macadamia Nut oil
1/2 Teaspoon Bicarbonate Soda
Pinch salt
Pinch nutmeg
Pinch cinnamon

In a food processor mill the almonds to a course type flour. Add the eggs and process for a further 2 minutes. While the nutty dough is mixing grate your carrots into a separate bowl, and chop in the dried peaches.

Add the sweet potato, honey, macadamia oil and spices. Mix for 30 seconds

With a spatula pop the nutty dough in with the carrots and peaches. Add the salt and bicarb then mix lightly by hand. Spoon the mix into an oiled silicone muffin tray. Don't overhandle the dough or it will not rise.

Bake for 20 minutes at 120 C - once lightly browned and firm to the touch your delicious muffins are done. Allow to cool before popping the muffins out. Eat with a cup of lemon and honey tea or make a wonderful cream cheese topping, with a dash of honey and generous squeeze of lemon. These muffins also freeze well for an emergency tea party!

After all: who doesn't love an impromptu party on a glorious winter's day?