Friday, February 02, 2007
What is it about white chocolate that gives it such a bad rep? I mean, yeah, so maybe it lies a little - it really has no true relationship to chocolate, but so what? It really doesn't deserve all the criticism it gets. It's pretty, it melts nicely, it's sweet, and it pairs well with nuts - especially macadamias - in fact it's probably most paired with macadamias. And after making these muffins I can see why!
If you're a white-chocolate hater you probably won't care for these. I, however, love the smooth, rich taste of macadamias paired with the smooth, sweet taste of white chocolate. They baked beautifully - and with a little more of that glaze I talked about before - they're even more fantastic. I daresay that my Sunday morning breakfast of juice, coffee and one of these beauties was one of my favorites lately. Plus, you end up with only a dozen muffins, which is good, because who wants three dozen of them sitting around? With 12, they're gone in a few days, none go stale, and everyone is left satisfied yet looking forward to their next appearance.
So give the white stuff a chance. Won't you?
White Chocolate Macadamia Nut Muffins
Adapted from Taste of Home
1 3/4 cup all-purpose flour
3/4 cup sugar
2.5 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup unsalted butter, melted
3/4 cup white-chocolate chips
3/4 cup macadamia nuts, chopped
1/2 cup white-chocolate chips
2 tablespoons heavy whipping cream
1. Preheat oven to 400 degrees. Line one 12-cup muffin tin with paper liners.
2. In a large bowl, whisk flour, sugar, baking powder and salt. Set aside.
3. In a separate bowl, whisk egg, milk and melted butter. Pour into dry ingredients and stir just until moistened; do not over mix. Fold in chips and nuts.
4. Fill liners 2/3 full. Bake 15 to 18 minutes, or until a cake tester inserted in center comes out clean. Cool five minutes in pan before removing to wire rack to cool completely.
5. To make glaze: In a small, microwaveable bowl add chips and cream. Microwave one minute then remove and stir. Return and microwave another minute. Stir until melted, microwaving in additional 30-second increments, if needed. Drizzle over muffins and serve.