Ingredients
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2 1/2
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1/2
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3/4
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1/2
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3/4
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3
-
2
-
1
-
-
-
-
-
-
-
Directions
White Chocolate Macadamia Nut Muffins, White chocolate and macadamia nuts make these muffins special and they even start out with a biscuit and baking mix They are best served warm From Christmas with Southern Living , I had to make loaves instead of muffins because I couldn’t find my muffin tin this morning This recipe produces a very tender crumb It’s sweet, between the sugar and the white chocolate, but that’s the way most people like their muffins Personally, I’d cut the sugar down to 1/3 cup next time Also, used macadamia pieces and white chocolate chips I think macadamia halves and chopped white chocolate (as cookiedog mentions) would work better If you make loaves, let them cool in the pan 10 minutes and then let cool on a rack Don’t mess with them once on the rack because the loaves will split (Like I said, it’s a tender crumb meant more for a muffin ) Whichever method you use, be sure to grease your tin(s) first (Please don’t use muffin papers The browning on the surfaces of the bread is really delicious ) In summary: delicious and very close to an unforgettable muffin I had in Hawaii I understand that the Aussie’s use baking mix more than those in the U>S> I think the former may be onto something This went together so fast and make a very good bread
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Steps
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1
Done
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Combine Baking Mix and Sugar in a Large Bowl; Stir in Chocolate and Nuts. Make a Well in Center of Mixture. Combine Half-and-Half and Remaining 3 Ingredients; Add to Dry Ingredients, Stirring Just Until Dry Ingredients Are Moistened. |
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2
Done
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Spoon Into Greased Muffin Pans, Filling Two-Thirds Full. Bake at 400 For 11 to 12 Minutes or Until a Wooden Pick Inserted Into Center Comes Out Clean. Remove from Pans Immediately. |
