I don't know if 'dancing in bare feet' means much to you, but for me, its afternoons at 4 years old, jumping around the lounge on tattered brown carpet to Achy Breaky Heart on vinyl. Its weekends at 9 years old putting on shows for my Mum with my sister, Jess, with cold concrete farmhouse floors beneath us. Its High School days giggling and spinning down the grass bank with girlfriends just to enjoy the sun and breeze on our faces. And its early morning taxi's home, hours after stilettos were unbuckled and piled in the middle of the dancing circle. Its moments of pure happiness, when life is as simple as being barefoot and just dancing and that's as complicated as it needs to be.
The idea of having that moment at least once everyday is enough motivation to find time. And so, with the help of Courts sister, Natalie, who lives with us, I made three batches of muffins this morning.
A quick background - I have had an addiction to sugar since I was very young, when Dad would fill his cupboard with treats for our weekend visits. Anyone who doesn't have a sweet tooth may scoff at the idea of an addiction to sugar, but the facts - and negative health affects - of it are well documented. I've kicked the habit twice, and never felt better, but have always slipped back. So now, on my third go, I have been (refined) sugar free since 1 January 2011. Nats and I made muffins replacing all refined sugar with honey, so I can fulfill my sweet tooth without jeopardising my health resolution.
Day one - Success!
Fruit Salad Muffins
- Sift together 2c flour, 4tsp baking powder, 1/2tsp salt.
- Drain the juice from a 425g can of fruit salad in natural juices, keeping 1/4c of the juice.
- Add to the juice 75g melted butter, 1/2c honey, 1/2c milk and 1 egg and whisk to combine.
- Add the fruit and wet ingredients to the dry ingredients and mix until just combined.
- Spoon equal amounts into 12 greased muffin pans and bake for 10-12 minutes at 200 degrees Celsius or until the centre springs back when pressed.