I used roasted ground wattleseed to give these muffins a little extra flavour, but if you can't find wattleseed (a native Australian spice), you could replace it with cinnamon. Wattleseed has a nice coffee-like flavour that goes really well with the ingredients used in these muffins. I'm serving these treats with some refreshing rhubarb juice which is so simple to make and beats any of those sugar and preservative loaded shop-bought juices any day.
Prep: 20 mins
Cook: 45 mins
Yields: 8-10 small cakes
1Preheat the oven to 180C and prepare a 10 or 12 cup muffin tin.
2Mix the caster sugar, flours, almond meal, baking powder, salt and wattleseed in a bowl.
3Whisk the water, olive oil and eggs in a jug.
4Pour the egg mixture in to the dry ingredients and stir quickly together.
5Spoon the mixture into the muffin cups and top each muffin with a slice of strawberry. Gently press the strawberry slices into the batter.
6Bake for 20-30 minutes or until a tester inserted in to the muffin comes out clean. Cool on a wire rack.
Credit to http://www.scandifoodie.blogspot.com.au/