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White Chocolate-Macadamia Nut Muffins

White Chocolate-Macadamia Nut Muffins

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

Oxmoor House JANUARY 1999

  • Yield: 1 dozen

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

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.

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.

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

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

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White Chocolate-Macadamia Nut Muffins recipe

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