Recipes

Lemon Myrtle Sour Cream Muffins

This delicious light muffin recipe which will fill your kitchen with the delightful scent of lemon myrtle.  It could even be baked as a cake if desired.  Only 2 bowls are required, and there is no mixer to clean up. Simple!

Pre-heat oven to 180°C (160°C if fan-forced). 

Dry ingredients -- Whisk together in one bowl:
1½ cup plain flour
  ½ cup sugar
2½ tsp baking powder
  ½ tsp salt
1½ tsp ground lemon myrtle

Wet ingredients – Whisk together in one bowl:
 ¼ cup melted butter
 ½ tsp natural vanilla essence
1 cup sour cream (or natural yoghurt if preferred)
2 eggs
Optional:  add 150g dark chocolate chips OR 150g chopped macadamia nuts to the wet ingredient mixture
 
Stir wet and dry mixtures together, only until just moistened.  Do not overmix.  Scoop into prepared muffin pans, filling to top if large-crowned muffins are preferred.  Bake for 20-30 min, until tops are a light golden brown.  To check, tap the top centre of the muffin lightly.  If it springs back, muffins are done.  If an indentation appears, continue to back for approx. 5 minutes.