Hokey Pokey – Part 2 – The Muffins
Posted August 11, 2012on:
Revision – in Part 1 – The Basics I introduced the recipe for making Hokey Pokey, the classic New Zealand Creamy ice-cream containing nuggets of this golden crunchy-ness and the song (with actions) that takes the same name.
Hokey pokey Muffins combine all that is good about muffins with the flavour and crunch you get from Hokey Pokey, just created differently. This was a recipe shared by my Rotorua neighbour Viv in the Glenholme School cookbook sometime around 1990. This recipe is good for the emerging baker in your home as it has a few more steps and tasks than some of the really easy recipes but is essentially still very easy – with a flash finish.
- 1/2 Cup brown Sugar
- 1 teaspoon Cinnamon
- 1/2 Cup walnuts, chopped
- 1 Tablespoon butter, melted
Mix together and set aside
- 2 Cups Flour
- pinch salt
- 4 teaspoons baking Powder
- ½ Cup Sugar
- 2 Tablespoons butter, melted
- 1 Tablespoon Golden Syrup
- 1 Cup Milk
- 1 Egg
- Sift dry ingredients into a bowl
- Beat egg and milk
- Combine Butter and Golden syrup
- Add 2 & 3 to dry ingredients with ½ of the nut mix
- Stir until just blended but still looking lumpy
- Fill muffin tuns 2/3 full then top with remaining nut mix
- Bake at 200ºC for 15 minutes.
Of course you can use other nuts if you prefer – or leave them out – but they do give the “crunch”.
Some will say these are a Streusel type muffin and technically they probably are – but I can tell you this… my kids would eat anything called Hokey Pokey.!!!