Dukkah is a traditional Egyptian side dish consisting of herbs, nuts and spices, which is typically used as a dip with bread and olive oil or fresh vegetables. Perfect for summer entertaining and BBQs.

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  • 2 1/4 cups self raising flour, sifted

  • 1/2 cup cocoa powder, sifted

  • 1 cup Caster Sugar

  • 3/4 cup dark chocolate chips

  • 1/2 cup canola oil

  • 2/3 cup milk

  • 1 tsp vanilla extract

  • 2 free range eggs

  • 10 dried dates, pitted and chopped

  • 10 whole macadamia nuts, chopped (optional)

  • 40g Table of Plenty Macadamia Dukkah


  • 1.

    Preheat oven to 180°C. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.

  • 2.

    Combine self raising flour, cocoa, sugar and dark chocolate chips in a large bowl. Make a well in the centre. In a separate bowl, whisk the canola oil, milk, vanilla and free range eggs.

  • 3.

    Pour wet ingredients into the dry ingredients well and fold together using a wooden spoon. Stir until just combined; don't over-mix, otherwise the muffins will be hard.

  • 4.

    Spoon mixture into paper cases and top with chopped dates and tsp of Table of Plenty Macadamia Dukkah. Additional chopped macadamia nuts can also be added.

  • 5.

    Place in preheated oven and bake for 25 minutes or until firm to touch. Test with bamboo skewer inserted into the centre; if it comes out clean, they are ready. Allow to rest in muffin pan for 5 minutes. Transfer to a wire rack to cool.


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