Blueberry White Chocolate Macadamia Muffins
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Ingredients25 m servings 281 cals
Original recipe yields 12 servings (12 muffins)
- 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.
Per Serving: 281 calories; 15.2 g fat; 34.2 g carbohydrates; 3.2 g protein; 9 mg cholesterol; 172 mg sodium. Full nutrition