Tasmanian leatherwood Honey and Hazelnut Muffin


2 cups self-raising flour

pinch salt – Tasman Sea Salt

1 teaspoon ground cardamom (or cinnamon)

2/3 cup Tasmanian leatherwood honey – Honey Tasmania

3/4cup milk – Elgaar Farm and Grain

1/2 cup light olive oil – Lentara Olive Grove

2 eggs, lightly beaten – Mount Roland Free Range

3/4 cup chopped Tasmanian hazelnuts – Hazelbrae Hazelnuts

icing sugar, for dusting


Cooking method: Baking

Preheat the oven to 170 C. Place 12 paper patty pans in 12 large muffin tins (for added insurance that muffins won’t stick to the tins).

Into a large bowl, sift the flour, salt and cardamom.

Warm the honey in a bowl in a microwave for 20 seconds and remove.

Whisk in the milk, oil and eggs, stir in the hazelnuts. Using a wooden spoon, stir liquid mixture into the dry ingredients gently. Stir only for 30 seconds and do not over beat. Spoon into patty pans.

Bake for 23 minutes, or until cooked. Cool for a few minutes then remove. Muffins can be easily re-heated in a microwave oven.

A wonderful snack using fresh ingredients.