Laura's Pear or Veg Muffins

1/3 cup Nuttelex, margarine or butter
1 cup sugar
2 c pear or veg or fruit puree (equals one 825 gram can or one 28 US oz. can)
1 tsp baking soda
¼ tsp baking powder
1 2/3 cups flour or gluten-free flour mix
1 tsp xanthan gum (only needed if using gluten-free flour mix)

* Preheat oven to 350 Fahrenheit or 175 Celsius
* To make pear, fruit or veg puree you can:

1. Take one large can of pears or other fruit and drain liquid into a bowl (don't discard) and whiz pears in blender/processor. Add liquid so it will mix.
2. Use jarred/canned baby food fruit or veg
3. Simmer fruit/veg until soft and then mash/puree

* Cream margarine and sugar.
* Add fruit/veg puree and mix.
* Sift dry ingredients. Xanthan gum is for use with gluten-free flour mixes to make them more palatable.

* Put in greased muffin, mini-muffin or even loaf pan. I grease even if non-stick.
* Bake until toothpick comes clean from muffin. Time depends on size of muffin, mini-muffin, loaf tin.

* This is a very forgiving recipe
* Xanthan gum is not needed if you can use regular flour
* If using gluten-free flour mix xanthan gum is highly recommended!

* Would work with lots of fruit and veg: apricot, peach, zucchini, pumpkin/squash, carrot, apple, choko
* For an amine challenge use bananas for fruit OR 2 cups bananas, 1 cup flour and 1/3 cup cocoa powder. Note that cocoa powder is drier than flour.
* Optional variations: add cheese (soft cheese like cream cheese or even hard cheese like cheddar or parm), nuts?, tofu, raisins or other dried fruit ...
* If avoiding corn (generally American versions have corn), check that your baking powder is corn-free
* You can make your own baking powder by mixing 1/4 tsp Baking Soda plus 1/2 tsp Cream of Tartar. This mixture can be used to substitute 1 tsp baking powder.