MACADAMIA NUT, CRANBERRY, GINGER AND WHITE CHOCOLATE MUFFINS

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Macadamia Nut, Cranberry, Ginger and White Chocolate Muffins image

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

Provided by Elly in Canada

Categories     < 60 Mins

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

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

Steps:

  • Pre-heat oven to 350 F (180 C).
  • Combine dried cranberries, crystallized ginger, brandy or Grand Marnier, and hot water and let sit for 15 minutes.
  • In a large mixing bowl beat egg. Add brown sugar and butter and continue to beat for one minute. Stir in buttermilk.
  • 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.
  • Fold in white chocolate chips and nuts, along with cranberry and brandy mixture, into the batter. Spoon into muffin cups.
  • Bake for 25 to 30 minutes until tops are slightly browned.

Nutrition Facts : Calories 293.7, Fat 12.3, SaturatedFat 5.4, Cholesterol 30.1, Sodium 178.7, Carbohydrate 41.4, Fiber 1.1, Sugar 19.6, Protein 4.5

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