1 cup wholemeal self-raising flour
3/4 cup self-raising flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup unsalted macadamias, finely chopped
1/4 cup raw sugar
1/2 cup desiccated coconut
1 cup banana, mashed
1/3 cup honey
1/4 cup macadamia oil
2 eggs, lightly whisked
1/3 cup plain yoghurt
2 tablespoons macadamias, roasted, finely chopped
1 Preheat oven to 200°C fan forced. Line a 12-hole 1/3 cup capacity muffin pan with paper cases.
2 Sift flours, baking powder and cinnamon into a bowl. Stir in macadamias, sugar and desiccated coconut. Make a well in the centre.
3 Whisk banana, 1/4 cup honey, oil, eggs and yoghurt in a jug. Pour into well and gently fold until just combined. Three-quarter fill muffin holes with mixture. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan then turn onto a wire rack.
4 Heat remaining honey in microwave on HIGH for 20 seconds. Brush tops of warm muffins with warm honey. Sprinkle with the roasted macadamias.
The Carousel thanks Australian Macadamias for this recipe.