A delicious spread made from macadamias and cashews.

RECIPE: MACADAMIA AND BERRY MUFFINS
1 1/2 cups Four Leaf self raising flour br> 1/2 cup Four Leaf light flour
1/3 cup Melrose Macadamia Spread
3 cups fresh or frozen mixed berries
1/2 cup Melrose Macadamia Oil
1/2 cup Melrose Pear Juice Concentrate
3/4 cup Australia's Own organic premium soy milk
2 eggs
Whole macadamia nuts
Preheat oven 180°C, grease muffin tray.
Sift the self raising and light flour into a bowl add macadamia spread and mixed berries.
Into a jug combine macadamia oil, pear juice concentrate, soy milk and eggs. Spoon into muffin tray, top with a whole macadamia nut. Bake in moderate oven 20-25 minutes or until golden.
When cooked remove from tray and cool on a wire rack.

DELICIOUS VEGIES
1 Tblsp Melrose Macadamia Oil
12 baby carrots
12 baby zucchini
1/4 cup Melrose Macadamia Spread Put in carrots and cook for 4 minutes.
Add zucchini and macadamia spread, cook for a further 10 minutes, stirring until vegetables are tender.

Information source: Melrose Health, www.melrosehealth.com.au