Wattleseed and White Choc Muffins

Ingredients:

• 2 cups self-raising flour

• 30g (1 tbs) roasted and ground wattleseed

• ½ cup brown sugar

• 100g butter or margarine

• 2 eggs

• ¾ cup milk

• 120g white chocolate bits

Method:

1. Preheat your oven to 190°C.

2. Sift the self-raising flour and wattleseed into a mixing bowl. Stir in the brown sugar.

3. Melt the butter.

4. Beat the eggs and fold them into the mixture until well combined.

5. Make a well in the centre of the dry ingredients. Add the melted butter, egg mixture, and white chocolate bits. Mix until just moistened.

6. Grease deep muffin tins and fill them three-quarters full with the muffin mixture.

7. Bake in the oven for 20 minutes or until the muffins spring back when lightly touched.

Recipe courtesy of Footeside Farm, SA.