Gluten free almond and pear muffins

Makes 5 small muffins

Ingredients
- ¾ cup almond flour
- 1 pear
- ⅓ cup sugar
- 1 tbsp honey
- 1 tbsp vegetable oil
- 1 egg
- 1 tbsp vanilla extract

Directions
Cut, peel and chop the pear into pieces, and cook it with a bit of water for 10-15 minutes. Pour all the ingredients in a bow and mix with a food processor leaving some small chunks of pear. Pour into a muffin tin and cook at 180C for abour 40 minutes.

Pumpkin muffins

Serves 4

Ingredients
- 1 cup fresh pumpkin
- 1 egg
- ¼ cup vegetable oil
- 1 cup flour
- ¾ cup sugar
- ¼ cup raisins
- ½ tbsp cinnamon
- ¼ tbsp ginger
- ¼ tbsp nutmeg
- ¼ tbsp cloves
- butter to grease the muffin tin

Directions
In a bow mix the pumpkin, egg and oil and beat lightly. Add the remaining ingredients and mix. Pour the mix into a greased muffin tin and cook for 30 minutes at 160C.

Lemon drizzle muffins

Servings: 4 muffins

Ingredients:
- 50g butter
- 55g sugar
- 1 egg
- 60g flour
- 1 lemon

Directions:
Soften the butter and mix it with the sugar and egg. Beat well then add the flour and the zest of 1 lemon. Pour the mix into muffin liners in a muffin baking tin. Bake for about 30 minutes at 140C. In the mean time squeeze the juice of ½ a lemon.
While still hot, poke holes in the muffins with a form and pour the lemon juice on top to make the muffins moist. Cool and serve