Comfort cooking

The men folk flew out this morning to test out a new discount airline and explore the vast unconquered wilderness that is Melbourne. I was missing them so much, that a dear friend offered to come and bake with me. She brought blueberries and bananas so we baked blueberry muffins and, seeing as the oven was already on, a yoghurt cake.

Blueberry muffins (torn out from an old 1994 Parenting magazine)
1 mashed banana
1/4 cup canola oil
1/3 cup honey
3/4 cup milk (I used yoghurt)
1 cup wholemeal self raising flour (I used plain with 1 tsp baking powder, 1/2 tsp baking soda and a splash of salt)
1 cup SR flour
3/4 cup frozen blueberries

1. Mix wet and dry ingredients separately
2. Combine quickly
3. Spoon into muffin cases and bake at 180 for 20 minutes.

They were deliciously and very light, but next time I'll add some cinnamon for extra flavour.

I steamed and pureed some organic grey pumpkin for the Little Prince's first vegetable meal. It was very colourful but not a huge hit, probably because he was a little overtired.

And today's bread was a wholemeal blend, that was a little sticky in the middle but scrumptious with cream cheese, homegrown tomato and shaved Jarlsberg.