Do you know the muffin man? I do. Turns out he’s about four-ft tall, blonde, extremely cheeky and only six-years old.
Inspired by our recent bushtucker adventures in Jervis Bay, Raffles asked me if we could hit the kitchen for a little experimenting with some of the native flavours we’d learned about and tasted in Booderee National Park. Three-year old Sugarpuff too wanted in on this particular caper so to keep things simple I figure we could just torment a basic muffin recipe and see what we come up with.
But our innocent afternoon in the kitchen soon deteriorates into full and bloody combat with my normally sweet and non-competitive son determined to out muffin his mother. It’s a bake off!
In fact, it is spatulas at dawn when, justifiably proud of thebush tomato, lemon myrtle and pepperberry combo that I was planning to share here, Raffles and his sassy sous chef, Sugarpuff, tell me where I can stick my savoury offering. Not that they don’t like them, It’s just that they’ve declared theirs superior (even while munching happily on mine).
Indeed so sure they are of their muffin supremacy that they have commandeered the blog and are insisting that instead I share their contribution to our experiment in native flavours – macadamia, wattle seed and crystalised ginger muffins with a hefty dollop of golden syrup.
And, just quietly, while I hate being bested by a six-year old in the kitchen, I’ve got to admit my muffin man’s sweet, sticky and aromatic creation is a moist and moreish work of gingery genius…
Macadamia, wattle seed and crystalised ginger muffins
(makes six large muffins)
1 ½ cups self raising flour
1 tsp wattle seeds
½ cup macadamia nuts chopped
½ cup crystallised ginger chopped
50g butter, melted
1/2 cup milk
3 tablespoons golden syrup
1 banana, sliced (for moisture)
- Preheat the oven to 200°C. Line a muffin tray with individual baking papers.
- Sift self raising flour and wattle seeds into a large bowl.
- Add macadamia nuts and crystallised ginger.
- Make a well in the centre and add butter, milk and egg, banana and golden syrup.
- Mix ingredients (mixture should remain lumpy)
- Spoon evenly into lined muffin tray.
- Bake for 20 minutes (or until they spring back when touched lightly)
- Cool and serve (these are particularly lovely still warm).