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    You are in: Home / Breakfast / White Chocolate Macadamia Nut Muffins Recipe
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    White Chocolate Macadamia Nut Muffins

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    1 Total Reviews

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    • on May 16, 2009

      I had to make loaves instead of muffins because I couldn't find my muffin tin this morning. This recipe produces a very tender crumb. It's sweet, between the sugar and the white chocolate, but that's the way most people like their muffins. Personally, I'd cut the sugar down to 1/3 cup next time. Also, I used macadamia pieces and white chocolate chips. I think macadamia halves and chopped white chocolate (as cookiedog mentions) would work better. If you make loaves, let them cool in the pan 10 minutes and then let cool on a rack. Don't mess with them once on the rack because the loaves will split. (Like I said, it's a tender crumb meant more for a muffin.) Whichever method you use, be sure to grease your tin(s) first. (Please don't use muffin papers. The browning on the surfaces of the bread is really delicious.) In summary: delicious and very close to an unforgettable muffin I had in Hawaii. I understand that the Aussie's use baking mix more than those in the U>S> I think the former may be onto something. This went together so fast and make a very good bread.

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    Nutritional Facts for White Chocolate Macadamia Nut Muffins

    Serving Size: 1 (896 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 294.4
    Calories from Fat 153
    Total Fat 17.0 g
    Saturated Fat 5.3 g
    Cholesterol 25.2 mg
    Sodium 340.9 mg
    Total Carbohydrate 31.9 g
    Dietary Fiber 1.0 g
    Sugars 17.9 g
    Protein 4.0 g

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