Recipe by cookiedog
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.
Top Review by Debbie R.
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.
- 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 See How It's Made
- 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.