1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 muffins 72g Recipe makes 12 muffins)
Calories 294
Calories from Fat 153		(52%)
Amount Per Serving		%DV
	Total Fat 17.0g	26%
	Saturated Fat 5.4g	26%
	Monounsaturated Fat 8.0g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 25mg		8%
Sodium 340mg		14%
Potassium 118mg		3%
Total Carbohydrate 32.0g		10%
	Dietary Fiber 1.0g	4%
	Sugars 17.9g
Protein 4.0g		8%
how is this calculated?

White Chocolate Macadamia Nut Muffins

Recipe #370934 | 21 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: cookiedog
May 8, 2009

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.

12 muffins (change servings and units)

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

Directions

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.

Questions about this recipe?

Featured Reviews for This Recipe

From: Debbie R.

On May 16, 2009

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, I 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.

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 1 reviews