White Chocolate-Macadamia Nut Muffins

Three very different muffins are made from one basic recipe. They're all best served warm.

Yield: 1 dozen
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 2 1/2 cups biscuit and baking mix
  • 1/2 cup sugar
  • 3/4 cup coarsely chopped white chocolate (we tested with Bakers Premium white chocolate)
  • 1/2 cup coarsely chopped macadamia nuts
  • 3/4 cup half-and-half
  • 3 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 1 large egg, lightly beaten

Preparation

  1. 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.
  2. 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.
  3. Hot Chocolate Muffins: Omit whtie chocolate and macadamia nuts. Decrease baking mix to 2 1/4 cups and half-and-half to 1/2 cup. Stir in 2 tablespoons cocoa, 3/4 cup semisweet chocolate mini-morsels, 1/4 cup chocolate syrup, and 1/4 cup sliced almonds. Bake as directed. Yield: 1 dozen
  4. Ham and Cheese Muffins: Omit sugar, chocolate, nuts and vanilla. Add 3/4 cup diced ham (for maximum flavor, use country ham) and 3/4 cup shredded sharp cheddar cheese. Bake as directed. Yield: 1 dozen
My Notes

Only you will be able to view, print, and edit this note.

Add Note

White Chocolate-Macadamia Nut Muffins Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy