INGREDIENTS

• 2 CUPS NODO SELF RAISING FLOUR
• 1 CUP RAW OR RAPADURA SUGAR
• 1/2 CUP ALMOND MEAL 
• 3 LARGE FREE RANGE EGGS
• 1 TSP APPLE CIDER VINEGAR
• 1 TSP VANILLA 
• 1 + 1/4 CUP COCONUT MILK
• 1/2 CUP COCONUT YOGHURT
• 1/2 CUP OIL OF CHOICE
• PINCH OF SALT
• 1 CUP BLUEBERRIES + EXTRA FOR TOPPING
• 1 TBSP YUZU (CAN USE ORANGE OR LEMON JUICE)
• 2 TBSP CUP OF POPPYSEEDS 

METHOD

1. BEGIN BY PREHEATING THE OVEN TO 165C FAN FORCED.
2. TAKE OUT A MUFFIN TRAY AND LINE WITH MUFFIN PAPERS OR SPRAY WITH COCONUT OIL.
3. IN A LARGE BOWL, ADD ALL THE WET INGREDIENTS - COCONUT MILK, COCONUT YOGHURT, OIL, APPLE CIDER VINEGAR, VANILLA, YUZU JUICE, AND EGGS. WHISK WELL TO COMBINE. 
4. IN A SEPARATE BOWL, ADD ALL DRY - FLOUR, RAPADURA SUGAR AND ALMOND MEAL. STIR WELL. 
5. ADD DRY TO WET AND MIX UNTIL COMBINED
6. GENTLY FOLD IN THE BERRIES AND POPPYSEEDS.
7. SPOON THE MIXTURE EVENLY INTO BAKING MOULD.
8. TOP EACH MUFFIN WITH THREE BLUEBERRIES AND A SPRINKLE OF POPPYSEEDS.
9. PLACE TRAY IN OVEN (FAN FORCED) AND ALLOW TO BAKE FOR 35-40 MINUTES OR UNTIL A SKEWER INSERTED COMES OUT CLEAN. 

INGREDIENTS:

• 100G MACADAMIA HALVES
• 2TSP HONEY
• 80G ALMOND MEAL
• 100G RAW CASTER SUGAR
• 135G RAPADURA SUGAR
• 115G UNSALTED BUTTER - MELTED
• 1TSP VANILLA EXTRACT
• 1TSP BAKING POWDER
• 2 FREE RANGE EGGS
• 190G NODO PLAIN FLOUR
• 1/2TSP SALT
• 150G WHITE CHOCOLATE CHIPS
• 40G DARK CHOCOLATE - ROUGHLY CHOPPED - WE USED LINDT

METHOD:

HONEY MACADAMIAS (OPTIONAL)

1. PREHEAT OVEN TO 160C, FAN FORCED. 
2. LINE A BAKING TRAY WITH BAKING PAPER.
3. TOSS THE MACADAMIAS WITH THE HONEY AND PLACE ON THE PREPARED TRAY.
4. BAKE FOR 10 MINUTES, STIRRING HALF WAY, UNTIL SHINY AND GOLDEN.
5. SET ASIDE TO COOL.

BLONDIE

1. TURN OVEN UP TO 180C, FAN FORCED, AND LET COME TO TEMPERATURE.
2. LINE AN 8X8 INCH SQUARE TIN WITH BAKING PAPER, ENSURING THE PAPER IS HIGHER THEN THE SIDES.
3. IN A STAND MIXER (OR USING A HAND MIXER) WHISK TOGETHER BUTTER, SUGARS, EGGS, AND VANILLA UNTIL JUST COMBINED.
4. ADD FLOUR, ALMOND MEAL, SALT, AND BAKING POWDER, AND MIX UNTIL JUST COMBINED.
5. FOLD THROUGH THE WHITE CHOCOLATE CHIPS.
6. PLACE THE MIXTURE INTO THE PREPARED TIN.
7. TOP WITH YOUR HONEY ROASTED MACADAMIA AND THE ROUGHLY CHOPPED DARK CHOCOLATE.
8. BAKE FOR 25-30 MINUTES, UNTIL THE TOP IS LIGHT BROWN AND A SKEWER INSERTED IN THE CENTRE COMES OUT WITH A FEW CRUMBS.
9. LEAVE IN TIN TO COOL.
10. TRANSFER TO WIRE RACK.
11. ENJOY!

INGREDIENTS:

CUPCAKES:

• 120G LIGHT OLIVE OIL
• 2TSP VANILLA EXTRACT
• 2 FREE RANGE EGGS
• 120ML WHOLE MILK
• 140G RAW CASTER SUGAR
• 180G NODO PLAIN FLOUR
• 2TSP BAKING POWDER
• 1/4TSP SALT
• NATURAL SPRINKLES

METHOD:

1. PREHEAT OVEN TO 180C, FAN FORCED. LINE A CUPCAKE PAN WITH 12 PAPER LINERS. 
2. USING A MIXER (OR HAND BEATER) WHISK OIL AND SUGAR FOR 1 MINUTE.
3. ADD EGGS AND VANILLA, WHISK JUST TO COMBINE.
4. FOLD THROUGH FLOUR, BAKING POWDER AND SALT UNTIL JUST COMBINED.
5. FOLD IN MILK AND MIX UNTIL SILKY SMOOTH.
6. SPOON MIXTURE INTO PREPARED CUPCAKE PAN UNTIL 3/4 FULL. BE CAREFUL NOT TO OVERFILL.
7. BAKE FOR 16 MINUTES OR WHEN THE CUPCAKES ARE VERY LIGHTLY BROWNED.
8. TRANSFER TO WIRE RACKS TO COOL.

WHITE CHOCOLATE BUTTERCREAM:

• 250G UNSALTED BUTTER, SOFTENED
• 250G ICING SUGAR MIXTURE
• 200G WHITE CHOCOLATE 
• FULL CREAM MILK OR CREAM, FOR CONSISTENCY 

1. IN A MICROWAVE SAFE DISH, MELT WHITE CHOCOLATE ON MEDIUM HEAT FOR 60 SECONDS, REMOVE AND STIR AND CONTINUE UNTIL COMPLETELY MELTED. LEAVE TO COOL TO ROOM TEMPERATURE. 

2. MEANWHILE IN A MIXER OR USING HAND BEATER, BEAT THE BUTTER ON LOW SPEED UNTIL FLUFFY.

3. ADD ICING SUGAR MIXTURE ONE TABLESPOON AT A TIME UNTIL FULLY INCORPORATED.

4.  SLOWLY POUR IN MELTED WHITE CHOCOLATE AND BEAT ON MEDIUM SPEED UNTIL LIGHT AND FLUFFY. 

5. ADD A LITTLE MILK OR CREAM IF A SOFTER CONSISTENCY IS DESIRED (2-3 TABLESPOONS). 

6. DECORATE WITH NATURAL SPRINKLES.