Macadamia Nut, Cranberry, Ginger and White Chocolate Muffins
I love all the ingredients in this recipe and the muffins are delicious! They have become a favourite to bake when I plan a brunch for friends and family. Source: Local newspaper - Charlene Schmitt created these very special muffins that are somewhere between muffin and cookie
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READY IN: 40mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1⁄2
- 1tablespoon finely chopped crystallized ginger
- 1
- 1tablespoon hot water
- 1
- 2⁄3cup brown sugar
- 1⁄4cup melted butter
- 1cup buttermilk
- 2 1⁄3
- 2teaspoons baking powder
- 1⁄4teaspoon salt
- 3⁄4
- 1⁄2cup dry roasted macadamia nuts, chopped
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DIRECTIONS
- Pre-heat oven to 350 F (180 C).
- Combine dried cranberries, crystallized ginger, brandy or Grand Marnier, and hot water and let sit for 15 minutes.
- In a large mixing bowl beat egg. Add brown sugar and butter and continue to beat for one minute. Stir in buttermilk.
- In separate bowl combine flour, baking powder and salt. Mix thoroughly. Add this mixture all at once to the egg mixture. Stir lightly until combined. Do not over mix.
- Fold in white chocolate chips and nuts, along with cranberry and brandy mixture, into the batter. Spoon into muffin cups.
- Bake for 25 to 30 minutes until tops are slightly browned.
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