Macadamia and Raspberry Cafe-Style Muffins

Cook Time 45 minutes

Servings 6 large muffins, or 12 standard muffins

Ingredients

2 cups (300g) self-raising flour, sifted

1 tsp baking powder

¾ cups (165g) caster sugar

½ tsp salt

2 free range eggs

⅓ cup (75g) macadamia oil

1½ tsp vanilla extract

½ cup (125g) sour cream

1 cup (240ml) buttermilk

Zest of 2 limes

250g raspberries, reserve some for topping

¼ cup (40g) macadamia nuts, roughly chopped plus extra for topping

Icing sugar, for dusting

Method

Preheat the oven to 180°C. Line a 6-hole Texas muffin pan with large patty pan cases.

In a large bowl, mix dry ingredients together (flour, baking powder, caster sugar and salt). In a separate bowl, mix wet ingredients (eggs, macadamia oil, vanilla, sour cream, lime zest and buttermilk) until combined.

Pour wet ingredients into dry and fold through raspberries and macadamias. Use a large spoon to dollop the mixture into the patty pan cases, filling them three-quarters of the way full. Fill them more than you normally would as this creates the signature café-style muffin top.

Place chopped macadamias on top and bake for 20-25 minutes until lightly golden brown or until a toothpick comes out clean. Allow to cool in the pan.