ZWT7 Pacific Islands, Hawaii. Macadamia nuts are synonymous with Hawaii but indigenous to Australia. The almost perfectly round light coloured nuts grow to approximately 1 inch in size, and they have a rich distinctive taste. Recipe from the Australian Macadamia Society. http://www.macnuts.com.au.
- butter or oil, for greasing
- 1 cup brown sugar
- 2 eggs
- 1⁄2 cup maple syrup
- 2 cups self-raising flour
- 1 teaspoon ground cinnamon
- 150 g macadamia nuts, coarsely chopped
- 1 teaspoon bicarbonate of soda
- 3⁄4 cup buttermilk
- 2 large apples, peeled and chopped
- creme fraiche or mascarpone, to serve
- 20 g unsalted butter
- 2 tablespoons brown sugar
- 2 large apples, unpeeled, cut into 24 wedges
- 100 g macadamia nuts, coarsely chopped
- Pre-heat oven to 180C and grease a 12 cup muffin tray.
- Combine sugar, eggs and maple syrup in a medium bowl and whisk until thick and smooth.
- Sift flours and cinnamon together in a large bowl and add chopped macadamia nuts.
- Add bicarbonate of soda to buttermilk, stir until dissolved, then add buttermilk immediately to flour mixture, along with sugar-and-egg mixture and chopped apple.
- Fold in gently until just combined.
- Spoon mixture into muffin tray, place in preheated oven and bake for 20-25 minutes or until a cake tester withdraws clean.
- Stand muffins in muffin pan for 5 minutes then transfer to a wire rack to cool.
- Place butter and brown sugar in a small saucepan and heat gently until melted.
- Add apple wedges and cook until soft and syrup is thick and smooth.
- Add chopped macadamia nuts and stir to coat in syrup.
- Spoon apple and macadamia topping over each cooled muffin and serve with crème fraiche or mascarpone. Makes 12.
Took to work for the guys today. This was a first break treat for us. All great compliments, and all gone after the break. Made recipe as posted.Made for 1-2-3 hits.
Easy to make and fun to eat. I made 20 muffins, so when I make these again I'll use my extra large pan. I think one apple would have worked fine, cut into very thin wedges. I used Grade B maple syrup. Made for the *Aus NZ Bush Tucker Challenge * on * Zaar World Tour 5* 2009 game for team *Genies of Gourmet*