Macadamia Choc Chip & Cranberry Muffins

This muffin may cost a little more than usual to make, but I assure you that the reward you'll get from savoring it is worth the cost and effort. Taken from 'Mad About Muffins' by Diana Bonaparte, this recipe calls for macadamia nuts - luxuriously waxy milky expensive macadamia nuts! Never mind the cost, we all deserve a good stuff once in a while. I made very slight changes to the recipe and added dried cranberries for some tangy bite. Like all muffins, eat these when they are freshly out from the oven and still slightly warm. And don't forget to make that mug of aromatic black coffee too!

Ingredients:

Makes about 11-12 muffins

270g plain flour
170g caster sugar
1 tbsp baking powder
1/8 tsp salt
100g macadamia nuts, toasted and ground
170g milk
2 eggs
100g butter
150g chocolate chips
100g macadamia nuts, toasted and roughly chopped
80g chopped dried cranberries

1. Sift flour, sugar, baking powder and salt into a large bowl, then stir in the ground nuts.
2. Combine the eggs and milk in a separate bowl and lightly whisk by hand.
3. Melt the butter in a small bowl in a microwave or in a pan on a stove.
4. Add the egg mixture and butter in the flour mixture. With a large spoon, fold together until just moistened.
5. Gently fold in the choc chips, chopped nuts and dried cranberries. Fold until just mixed. Do not over mix the batter.
6. Spoon into prepared muffin tin. Bake for around 35 minutes at 180 deg C or until muffins are well-risen, golden brown and springy when lightly pressed.

Enjoy!

petite nyonya