#blwideas

Three little words. Say them and I’m yours.

Blueberry. Corn. Muffins.

Cornbread is a legit favourite in our household! It’s yummy. It goes well with barbecue. And it’s a comfort food! What isn’t there to love?

So let’s keep this intro short and sweet and get right to the recipe. It’s super easy and my daughter and husband both LOVED it!

As a note- children under 1 shouldn’t eat raw honey. With this in mind- you can omit the honey topping if feeding to child under 1

1 cup corn meal

1 cup flour

1 tbsp baking powder

1/2 cup sugar

1/3 cup oil

1 cup milk

1 egg

Blueberries (about 1/2 cup)

Honey

1) preheat over to 400 and prepare muffin tins.

2) combine all dry ingredients

3) make a well. Add milk, egg and oil. Then fold to combine.

4) add blueberries until you reach peak blueberry ratio.

5) put in tins and top each muffin with honey

The last pear from my parents’ conference pear tree.

Shared by mummy and baby for breakfast.

Baked some vegan sultana banana bread for Cosima, mummy and mummy’s friends. They only include sugar from the fruit but that makes them plenty sweet enough! Perfect with a cup of tea as a snack, or for a quick breakfast.

Date and sultana banana bread

4 small ripe bananas, mashed

2 tbsp gd flax/pumpkin/sunflower seeds (I have a mix but you could use any type of ground seeds so long as they include flax or chia)

5 tbsp water

1 tsp baking powder

1 tsp bicarbonate of soda

2 tsp mixed spice

300g plain flour

100g sultanas

Handful of dates, chopped

150g coconut oil, melted

Use coconut oil to grease a shallow baking tin and preheat oven to 180 Celsius. I made it this way so I could make baby-friendly cake fingers, but you could use a more conventional loaf tin so long as you adjusted the timing accordingly.

You simply mix everything together then bake for 30 mins. Let cool in tin for 15 mins or so, then turn onto cooling rack to finish cooling. Slice when cold. Freezes well.