Wattleseeds are Australia's beloved Golden Wattle tree's gift to the culinary world. Roasted and ground much like coffee beans, they resemble coffee in appearance and even a little in taste - although much milder in flavour - along with a subtle note of hazelnut.
So with a flavour and aroma reminiscent of coffee and hazelnuts, you can imagine how well it lends itself to all sorts of baked goods: try adding a spoonful or 2 to your favourite banana bread recipe, Anzac biscuits, choc chip cookies or pancake batter!
Here is the ultimate breakfast muffin recipe.
2 cups wholemeal or white self raising flour
1 generous tbsp ground wattleseed
1/2 cup sugar
100g salted butter, melted
3/4 cup milk
Few drops Bloomfield vanilla essence
½ cup 55% dark chocolate chips
Pre-heat oven to 180 C.
Combine the flour, baking powder, wattle seed and sugar in a bowl.
Add melted butter to the dry ingredients, along with the eggs. Beat with a whisk or an electric beater until smooth. Gradually add the milk and vanilla and mix until combined. Fold chocolate chips into the mixture.
Pour into the wells of a greased muffin tin, filling 3/4 full. Bake for 15 minutes or until the muffins spring back when lightly touched.
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