Lemon Myrtle & Macadamia Muffins
 
Prep time
Cook time
Total time
 
(dairy-free, egg-free, gluten-free, soy-free, vegan)
Serves: 12
Ingredients
  • ½ cup macadamias
  • 2 tbs dried lemon myrtle leaves
  • 1½ cup buckwheat flour
  • ½ cup glutinous rice flour (sweet rice flour)
  • 3 tsp baking powder
  • ½ cup agave syrup
  • ¼ cup grapeseed oil
  • 2 chia eggs
  • ½ cup soy milk
  • 2 tsp lemon juice
  • demerara sugar, for topping (optional)
Instructions
  1. Preheat oven to 180C. Finely chop macadamia nuts or place in plastic snap lock bag and crush finely with rolling pin – leaving some parts roughly chopped. Put aside.
  2. Using spice grinder, grind lemon myrtle to a fine powder. Combine flour, salt, baking powder and lemon myrtle powder in a bowl.
  3. In another bowl combine soymilk and lemon juice – let sit for 5 minutes to curdle. Add chia eggs, oil and agave and then whisk to thoroughly combine. Make a well in the centre of flour mixture and add wet ingredients.
  4. Mix until just combined and then stir through macadamias. Divide into muffin tins and sprinkle a small amount of demerara sugar on top (if using).
  5. Bake for 25minutes until browned; cool in muffin tin for 5 min and remove to rest on cooling rack.
Notes
Can use eggs instead of chia eggs, buttermilk instead of soy milk + lemon juice.
Recipe by @OmNomAlly at https://omnomally.com/2011/04/18/lemon-myrtle-macadamia-muffins/