wattleseed and choc chip muffins

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.

Ingredients:
2 cups wholemeal or white self raising flour 
1 generous tbsp ground wattleseed
1/2 cup sugar
100g salted butter, melted
2 eggs
3/4 cup milk
Few drops Bloomfield vanilla essence
½ cup 55% dark chocolate chips

Method:
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.

PIMP MY RECIPE 

• For a gluten free version, substitute our gluten free self raising flour for the regular wheat flour.
• Try adding a tbsp of hazelnut meal or crushed hazelnuts. Just remember to add a tbsp less flour to make up for it.
• Try a mix of choc chips - milk, dark and white.