Wattleseed Chocolate Chip Muffins

Wattleseed Chocolate Chip Muffins

Combining native wattleseed plus the chocolate flavour that children love, these Wattleseed Chocolate Chip Muffins are a sweet treat for morning or afternoon tea. Crafted with love and taste tested by children at our Centres, this recipe is sure to become a favourite in your household too.

This recipe was provided by our wonderful Chef Jessica at Guardian Acacia Gardens.

Serves 4-6

Ingredients

• 1 cup plain flour/wholemeal
• 1 tsp baking powder
• 1 1/2 tsp wattleseed, ground
• 2 tbsp cocoa powder
• 1/4 cup sugar/sweetener or 2 tbsp honey
• 50g margarine or butter, melted
• 1 egg/egg replacer
• 6 tbsp milk
• 1/4 cup chocolate chips

Instructions

1. 1. Preheat the oven to 180 degrees C and grease a muffin tin or line with muffin liners.
   2. In a bowl, mix the flour, baking powder, wattleseed, cocoa powder, and sugar/sweetener.
   3. In another bowl, whisk together the melted margarine/butter and egg/egg replacer.
   4. Gradually add the wet ingredients to the dry ingredients, alternating with the milk, and mix until just combined.
   5. Fold in the chocolate chips.
   6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
   7. Bake for 15-20 minutes or until a toothpick inserted into the centre comes out clean.
   8. Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.