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.
Using spice grinder, grind lemon myrtle to a fine powder. Combine flour, salt, baking powder and lemon myrtle powder in a bowl.
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.
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).
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/