Macadamia Nut, Cranberry, Ginger and White Chocolate Muffins |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 Ingredients:
1/2 cup dried cranberries |
1 tablespoon finely chopped crystallized ginger |
1 tablespoon brandy or 1 tablespoon grand marnier |
1 tablespoon hot water |
1 egg |
2/3 cup brown sugar |
1/4 cup melted butter |
1 cup buttermilk |
2 1/3 cups cake-and-pastry flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
3/4 cup white chocolate chips |
1/2 cup dry roasted macadamia nuts, chopped |
Directions:
1. Pre-heat oven to 350 F (180 C).
2. Combine dried cranberries, crystallized ginger, brandy or Grand Marnier, and hot water and let sit for 15 minutes.
3. In a large mixing bowl beat egg. Add brown sugar and butter and continue to beat for one minute. Stir in buttermilk.
4. 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.
5. Fold in white chocolate chips and nuts, along with cranberry and brandy mixture, into the batter. Spoon into muffin cups.
6. Bake for 25 to 30 minutes until tops are slightly browned.
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