Who can resist the calling of a classic chocolate muffin - rich, sweet and indulgently delicious.
1 cup macadamia butter*
60g unsalted butter
1/3 cup honey
1/2 cup brown sugar, lightly packed
1 teaspoon vanilla extract
1 1/2 cups plain flour, sifted
1/2 teaspoon bicarbonate of soda, sifted
1 cup unsalted roasted macadamias, finely chopped
35 honey roasted macadamias for topping
Preheat the oven to 180°C. Line 2-3 baking trays with baking paper.
Place macadamia butter, unsalted butter, honey and brown sugar in the bowl of an electric mixer and beat for about 2 minutes until pale and fluffy.
Add the egg and vanilla and beat until combined. Beat in the flour and soda, then add the chopped macadamias and stir through.
Place a heaped teaspoonful on the baking trays, allowing room to spread, and flatten slightly. Place a honey roasted macadamia in the centre of each biscuit and bake for 9-10 minutes, or until cooked and lightly golden.
Turn out onto a wire rack and allow to cool completely before eating.
Credits: Australian Macadamias
Photo Credits: Australian Macadamias