Year 9 Food Technology students were a little sceptical when i announced we would be making bush muffins using native indigenous herbs and spices such as bush basil, mountain pepper, lemon myrtle and wattleseed! They were pleasantly surprised however that these tasted awesome and used native ingredients that aborigines have been using in traditional ways for 1000's of years! Sensory properties of each ingredient are quite unique and i would recommend that you do your research and try some recipes using native bush or wild tucker yourself. Ingredients can be found in your local supermarket or Robins Bush Foods Co. which is online at:
Wild
Tucker 1
MOUNTAIN
PEPPER & CHIVE Muffins
Ingredients
for 6 Muffins per student
1½ cups
SR Flour
50g
butter, melted
1 egg,
lightly beaten
½ cup
milk
¼
capsicum diced
½ cup
grated cheese
¼ onion,
diced
1 tablespoon
chopped chives
¼ cup
corn
½ teaspoon
mountain pepper
Method
1.
Preheat the oven to 200°C. Line a
muffin tray with 6 papers. Place on tray
2.
Collect ingredients
3.
Sift the flour and mountain pepper into a large
bowl.
4.
Finely dice onion, capsicum and combine with corn,
cheese and chives.
5.
Add to dry ingredients.
6.
Combine the wet ingredients (butter, egg and milk).
Make a well in the centre and add wet ingredients to dry ingredients. Mixture should remain lumpy!
7.
Spoon evenly into 6 muffin tray.
8.
Bake for 15-20 minutes. (The muffins are ready if
they spring back when touched lightly with your finger or if a fine skewer
comes out clean and dry from the centre of the muffin.)
9.
Cool in tray for 5 minutes then remove from the
pan and place on the cake rack.
Wild
Tucker 2
BUSH
BASIL & SUNDRIED TOMATO Muffins
Ingredients
for 6 Muffins per student
1½ cups
SR Flour
50g
butter, melted
1 egg,
lightly beaten
½ cup
milk
½ cup
grated cheese
¼ onion,
diced
1 tablespoon
chopped parsley
2
sundried tomatoes, finely diced
4 pitted
kalamatta olives, sliced
1 teaspoon
bush basil
Method
1.
Preheat the oven to 200°C. Line a
muffin tray with 6 papers. Place on tray
2.
Collect ingredients
3.
Sift the flour into a large bowl and stir through bush
basil.
4.
Finely dice onion, sun dried tomatoes and slice
olives, combine with cheese and parsley.
5.
Add to dry ingredients.
6.
Combine the wet ingredients (butter, egg and
milk). Make a well in the centre and mix wet ingredients with dry ingredients. Mixture should remain lumpy!
7.
Spoon evenly into 6 muffin tray.
8.
Bake for 15-20 minutes. (The muffins are ready if
they spring back when touched lightly with your finger or if a fine skewer
comes out clean and dry from the centre of the muffin.)
9.
Cool in tray for 5 minutes then remove from the
pan and place on the cake rack.
Wild
Tucker 3
WATTLE
SEED, BANANA & GOLDEN SYRUP Muffins
Ingredients
for 6 Muffins per student
1½ cups
SR Flour
50g
butter, melted
1 egg,
lightly beaten
1/2 cup
milk
3 tablespoon
golden syrup
½ teaspoon
wattle seeds
½ banana,
sliced
Method
1.
Preheat the oven to 200°C. Line a
muffin tray with 6 papers. Place on tray
2.
Collect ingredients
3.
Sift the flour and add wattle seeds into large
bowl.
4.
Make well in the centre and combine the wet
ingredients (butter, golden syrup, egg and milk) with dry ingredients.
5. Add
sliced banana. Stir. Mixture should
remain lumpy!
6.
Spoon evenly into 6 muffin tray.
7.
Bake for 15-20 minutes. (The muffins are ready if
they spring back when touched lightly with your finger or if a fine skewer
comes out clean and dry from the centre of the muffin.)
8.
Cool in tray for 5 minutes then remove from the
pan and place on the cake rack.
9.
Complete the sensory evaluation- comparing each of
the muffins from today’s practical session.
Wild
Tucker 4
LEMON
MYRTLE & POPPYSEED Muffins
Ingredients
for 6 Muffins per student
1½ cups
SR Flour
50g
butter, melted
1 egg,
lightly beaten
1/3 cup
milk
Zest and
juice of ½ lemon (remove zest before squeezing!)
¼ cup
brown sugar
½ teaspoon
lemon myrtle
1 tablespoon
poppyseeds
Method
1.
Preheat the oven to 200°C. Line a
muffin tray with 6 papers. Place on tray
2.
Collect ingredients
3.
Sift the flour, brown sugar into large bowl and then
stir in lemon myrtle and poppy seeds. Remove zest from lemon.
4.
Make well in the centre and combine the wet
ingredients with dry ingredients.
(butter, juice and zest, egg and milk) Mixture should remain lumpy!
5.
Spoon evenly into 6 muffin tray.
6.
Bake for 15-20 minutes. (The muffins are ready if
they spring back when touched lightly with your finger or if a fine skewer
comes out clean and dry from the centre of the muffin.)
7.
Cool in tray for 5 minutes then remove from the
pan and place on the cake rack.
GOOD LUCK!
GIVE THEM A TRY!:)
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