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.

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

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.

Step 3

In a separate bowl or jug, whisk together the milk, vanilla extract, egg, and melted butter until smooth.

Step 4

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.

Step 5

Fold in the chopped macadamia nuts and dried finger lime pieces (if using). The batter should be slightly lumpy but evenly mixed.

Step 6

Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

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

Serving size	781.8 grams (781.8g)

Amount per serving	% Daily Value*
Calories	2749

Total Fat 140.40g	180%
Saturated Fat 55.70g	279%
Polyunsaturated Fat 2.10g
Cholesterol 411mg	137%
Sodium 2195mg	95%
Total Carbohydrate 329.20g	120%
Dietary Fiber 16.10g	58%
Total Sugars 123.50g
Protein 45.10g	90%

Vitamin D 135IU	677%
Calcium 406mg	31%
Iron 7mg	41%
Potassium 1092mg	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.

Source of Calories

Fat: 45.8%

Protein: 6.5%

Carbs: 47.7%