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Wattleseed Muffins with Chocolate Chips

    Chocolate chips are popular Aussie bites. We’ve added Wattleseed to give a nutty, roasted coffee aroma, with touches of sweet spice, raisins, and chocolate. It has a savoury, nutty, wheat-biscuit flavor. This recipe is a great addition to bread, granola, and stews. They are also very nutritious, containing twice the protein of wheat flour 



      Prep Time

      5 min

      Total Time

      30 min

      Serving Size



      250g cups all-purpose flour

      30g baking powder

      10g roasted, ground wattleseed

      100g cup sugar

      100g salted butter, melted

      2 eggs

      200ml cup milk

      120g white chocolate chips                        


      1. Pre-heat oven to 350 F. (180 C.)

      2. Combine the flour, preparing powder, wattle seed, and sugar in a bowl.

      3. Melt the butter and add to the dry ingredients, along with the eggs.

      4. eat with an electric beater until smooth.

      5. Gradually add the milk and mix until moistened.

      6. Fold in the white chocolate chips into the mixture.

      7. Pour into the wells of a greased muffin tin, filling 3/4 full.

      8. Bake for 15 minutes or until the muffins spring back when lightly touched.

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