If you are not a confident baker, this is the perfect recipe to practice your skills with. With muffins, the less mixing and work you do the better. You could also add a pack of chocolate coated coffee beans to this recipe if you can track them down.
I like using Australian native spices in my cooking, and wattle seed provides a flavour profile similar to chocolate and / or coffee. Ground wattle seed is available from Herbie’s Spices. You can order Herbie’s Spices online, or they are stocked in many delis and gourmet food stores. If you are in Rozelle, it is well worth a browse at Herbie’s Spices where you can ask questions and get advice from the helpful staff, or even take a spice appreciation class. If you are in the neighbourhood in Rozelle, The Essential Ingredient is also a foodie treasure trove.
LSA mix is a ground linseed, sunflower kernel and almond mix. For further details about the benefits of LSA mix, visit this blog post by Goodness.
Raspberry & Wattle Seed Muffins
* This recipe was inspired by a Pear and Ginger Muffins recipe that appears in Nigella Lawson’s cookbook, Nigella Express. I have modified and adapted it over the years to come up with the below reincarnation.
Makes 12 muffins.
- 200g self-raising flour
- 50g LSA mix
- 1 teaspoon baking powder
- 100g raw sugar, plus extra for sprinkling
- 1 teaspoon ground roast wattle seed [or 1 tablespoon instant coffee powder]
- 100g dark chocolate, either buttons or a block roughly chopped
- 100g of almonds, roughly chopped
- 150mls sour cream
- 125mls vegetable oil [I use canola oil but any neutral tasting vegetable oil is fine]
- 2 eggs
- 1 teaspoon vanilla extract
- 100g frozen raspberries
- Cooking oil spray
- Heat oven to 200°C.
- Line a cupcake / muffin pan with muffin cases. Spray the cases lightly with cooking oil spray.
- Measure the dry ingredients above into a large bowl, and stir to combine.
- Add the frozen raspberries to the dry ingredients and stir to combine.
- Measure the wet ingredients above into a jug and stir to combine.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Add spoonfuls of the mixture to the muffin cases. Sprinkle the tops with a little extra sugar if you want a crunchy top.
- Place muffins in the oven and bake for 20 minutes, or until the muffins spring back when touched in the middle.
- Remove muffins from the oven and either eat warm or when they have cooled. Enjoy.
What is your favourite baking recipe? Has this post inspired any new ideas?