Bush Tucker Muffins - cooking recipe

Ingredients

2 1/2 cups self-raising flour
90 g butter
1 cup caster sugar
1 1/4 cups milk
1 whole egg
1 1/2 cups dried tomatoes, bush
1/2 cup roasted ground wattleseed
1 tablespoon ground lemon myrtle

Preparation

Sift flour into large bowl and rub in butter.
Stir in sugar, milk and eggs being careful not to over mix.
Add bush tomatoes, wattle seed and lemon myrtle leaving a little of each to sprinkle on top.
Spoon mixture into muffin trays lined with muffin patty pans.
Place two or three bush tomatoes on top of each muffin and dust with wattle seed and lemon myrtle.
Bake in moderate oven (180) for 20 minutes.