Easy muffin recipe

Wet ingredients:

2-3 super ripe bananas (or 1 c blueberries, boiled in a tiny bit of water, or fresh pineapple puree)
1/2 c ghee
4 eggs
1 c honey (you can adjust to taste)
Optional: 1/4 c yoghurt (i use very sour goat milk yoghurt made at home sometimes. You can make it completely dairy free and omit it. If the mix becomes very dry after you add dry ingredients, add not more than 1/4 c water.
1 tsp vanilla

Dry:
1/4 c potato flour
2 c brown rice flour (make sure brown rice flour is not too grainy. Bob's red mill is good).
1/4 c amaranth flour OR quinoa flour. Amaranth gives a nice nutty taste.
2 tsp baking powder
1 tsp baking soda

optional: toasted nuts (pecans, walnuts) - 1/2 c.

kitchen aid wet ingredients. At least 7 min.
add dry ingredients. Mix well.

Pour in muffin pans. bake at 375 for 20-25 mins.

Crockpot ketchup

1 cup pureed tomatoes
1 small onion, coarsely chopped
1/2 cup lemon juice
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground red pepper
salt to taste
fresh ground black pepper to taste

Place all ingredients except kosher salt and black pepper into a medium crockpot.
Stir well. Cover and turn on high for 2 – 2 1/2 hours, stirring occasionally. Remove the lid and puree with an immersion blender, or transfer to a regular blender or food processer and puree until smooth. Return to crock (if you used a blender of food processor) and cook on high uncovered for 30 minutes to 1 hour, stirring occasionally, until ketchup has reached desired consistency.