Lemon Myrtle and Poppy Seed Muffins

Ingredient	20 muffins
White or wholemeal self raising flour	2 cups
Caster sugar	1/2 cup
Ground lemon myrtle	1.5 tsp
Poppy seeds	1 tbs
Egg	1
Extra virgin olive oil	1/2 cup
Milk	3/4 cup

	1 Preheat oven to 180°C. Line a muffin tray with paper cases.
	2 Mix the flours, caster sugar, ground lemon myrtle and poppy seeds in a large bowl.
	3 In a separate bowl, mix together the egg, oil and milk. Pour wet ingredients into the flour mixture.
	4 Spoon the mixture into the prepared muffin tray.
	5 Bake in preheated oven for 15 - 20 minutes or until cooked through. Allow to cool before serving.

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Lemon myrtle trees are natives to rainforests, mostly in Queensland, Australia. The dried leaves, both ground and whole, are popular in spice blends and are slowly gaining global appreciation. Lemon myrtle leaves, like the name suggests, has a strong flavour which is similar to lemon zest.
Use sparingly as only a little is required to flavour a dish. Lemon myrtle's lingering aftertaste is similar to eucalyptus or camphor. It can be used in baking: shortbread, biscuits, pancakes, cakes, cheesecake and damper; cooking: stir fries, pasta, rubbed on meat and seafood and also stirred through dressings, tea and lemonade. Lemon myrtle also loves chicken fish, seafood, pork, rice and fruit and marries with aniseed, basil, chillies, fennel, galangal, ginger, parsley, pepper, thyme and yoghurt.