Bush Tucker Muffins
Experience the delightful fusion of traditional Australian flavors with these Bush Tucker Muffins, a unique treat that brings native ingredients to the forefront of your kitchen. This easy-to-make recipe combines nutty wattle seed, fragrant lemon myrtle, and the citrusy zing of optional dried finger lime for a muffin that's rich in aroma and taste. Enhanced with the creamy crunch of chopped macadamia nuts, these muffins are both hearty and indulgent. Perfect for morning tea or as a grab-and-go snack, they come together in just 35 minutes, making them as convenient as they are delicious. Whether you're embracing native Australian bush food or exploring something new, these muffins are sure to impress.
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Recipe Information
Ingredients
- 250 grams self-raising flour
- 2 teaspoons wattle seed (ground)
- 1 teaspoon lemon myrtle (ground)
- 100 grams white sugar
- 180 milliliters milk
- 1 teaspoon vanilla extract
- 1 large egg
- 80 grams unsalted butter (melted)
- 80 grams macadamia nuts (chopped)
- 20 grams dried finger lime pieces (optional)
- 12 pieces baking paper or muffin liners
Instructions
Preheat your oven to 180°C (350°F) and prepare a 12-cup muffin tin by lining it with muffin liners or greasing it well.
In a large mixing bowl, combine the self-raising flour, ground wattle seed, ground lemon myrtle, and sugar. Mix well to ensure the dry ingredients are evenly distributed.
In a separate bowl or jug, whisk together the milk, vanilla extract, egg, and melted butter until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together with a spatula until just combined. Avoid overmixing, as this can make the muffins dense.
Fold in the chopped macadamia nuts and dried finger lime pieces (if using). The batter should be slightly lumpy but evenly mixed.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
2749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 2194 mg | 95% | |
| Total Carbohydrate | 329.2 g | 120% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 123.5 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 406 mg | 31% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1092 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
