Saturday, 14 August 2021
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| Blueberry White Chocolate Macadamia Muffins |
"These quick blueberry cakes with white chocolate chips and macadamia nuts are drizzled with extra white chocolate for a delicious snack."
Ingredients :
- Crisco® Original No-Stick Cooking Spray
- 2 (7 ounce) packages Martha White® Blueberry Flavored Muffin Mix
- 1 cup milk
- half cup white baking chips
- 3/4 cup chopped salted macadamia nuts
- Topping:
- 1/three cup white baking chips
- 1 teaspoon milk
Instructions :
| Prep : 8M | Cook : 12M | Ready in : 25M |
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- Heat oven to 425 degrees F. Spray 12 medium muffin cups without a-stick cooking spray or line with paper baking cups.
- Stir collectively muffin blend and 1 cup milk in huge bowl just till moistened. Fold in half of cup baking chips and half cup macadamia nuts. Fill muffin cups approximately 3/four complete. Sprinkle 1/four cup macadamia nuts over batter. Bake 13 to sixteen mins or till light golden brown. Cool 2 to a few minutes in pan. If not the usage of liners, loosen facets of cakes with knife. Remove from pan.
- Microwave 1/three cup baking chips and 1 teaspoon milk in exposed microwave safe bowl on MEDIUM-HIGH strength for forty five seconds. Stir until smooth. If important, microwave in 15 2nd intervals till chocolate is melted. Drizzle over truffles.
Notes :
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