Banana, Coconut and Cashew Muffins

Here we go.

Dry mixture: Sift into bowl #1
- 1.5 cups of self raising flour
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder

Wet mix: combine in electric blender
- 3 eggs
- 3/4 cup sugar
- 3 grated carrots
- 1/2 cup oil
- 1/2 cups coconut
- handful of nuts - any variety
-2 bananas

Combine bowl #1 into bowl number 2

Mix well

If it is too dry add some milk

Patty pan the mixture. (I spray these with olive oil so the cake does not stick to the paper.

15-25 minutes. I check on them every five minute as ovens differs.

170 degrees C

They should brown up nicely. Poke them with a skewer - if the skewer comes out clean, you know they are ready.

Ice with cream cheese icing…….we keep ours nude……although we love the icing.

Pumpkin Salad with Honey and Balsamic Dressing

Well here is a simple yet lovely salad. One of my favourites.

There are few quantities:

Gently roast pumpkin that has been cut in to cubes. Before roasting gently toss through some olive oil.

Once it has been roasted, place it into a bowl.

I then add a handful of almonds or cashews and some sultanas.

The dressing is simple. In a saucepan I slightly heat ¼ cup of honey and 2 tablespoons of balsamic vinegar and mix it well.

I pour this over the pumpkin and gently toss. A lot of people throw spinach leaves through this. I do if I have them on hand, but not necessary.