Blueberry White Chocolate Macadamia Muffins recipe
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Ingredients
- Crisco® Original No-Stick Cooking Spray 2 (7 ounce) packages Martha White® Blueberry Flavored Muffin Mix 1 cup milk ½ cup white baking chips ¾ cup chopped salted macadamia nuts ⅓ cup white baking chips 1 teaspoon milk
Nutrition Info
- 280.9 caloriescarbohydrate: 34.2 gcholesterol: 9.3 mgfat: 15.2 gfiber: 0.7 gprotein: 3.2 gsaturatedFat: 5.4 gservingSize: -sodium: 172 mgsugar: 8.4 gtransFat: : -unsaturatedFat: : -
Directions Blueberry White Chocolate Macadamia Muffins
Directions
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Heat oven to 425 degrees F. Spray 12 medium muffin cups with no-stick cooking spray or line with paper baking cups.
Stir together muffin mix and 1 cup milk in large bowl just until moistened. Fold in 1/2 cup baking chips and 1/2 cup macadamia nuts. Fill muffin cups about 3/4 full. Sprinkle 1/4 cup macadamia nuts over batter. Bake 13 to 16 minutes or until light golden brown. Cool 2 to 3 minutes in pan. If not using liners, loosen sides of muffins with knife. Remove from pan.
Microwave 1/3 cup baking chips and 1 teaspoon milk in uncovered microwave safe bowl on MEDIUM-HIGH power for 45 seconds. Stir until smooth. If necessary, microwave in 15 second intervals until chocolate is melted. Drizzle over muffins.