Chocolate chip macadamia nut muffins
18 Muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Flour |
| ¼ | cup | Brown sugar, firmly packed |
| 2 | tablespoons | Margarine or butter |
| 2 | cups | Flour |
| ½ | cup | Sugar |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ¾ | cup | Sour cream |
| ½ | cup | Margarine or butter, melted |
| ¼ | cup | Milk |
| 1 | tablespoon | Vanilla |
| 1 | Egg | |
| ½ | cup | Macadamia nuts, chopped |
| ½ | cup | Miniature semi-sweet choc. |
| ;chips | ||
Directions
STREUSEL
MUFFINS
Heat oven to 375 degrees F. Grease 18 muffin cups or line with paper baking cups. In small bowl, combine ¼ cup flour and brown sugar; blend well. Using pastry blender or fork, cut in 2 tablespoons margarine until mixture resembles coarse crumbs. Set aside. Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, baking powder, baking soda, and salt; blend well.
Add sour cream, ½ cup margarine, milk, vanilla, and egg; stir just until dry ingredients are moistened. Fold in macadamia nuts and chocolate chips. Fill greased muffin cups ¾ full. Sprinkle each with 1½ teaspoonfuls streusel mixture. Bake at 375 degrees for 18 to 20 minutes or until toothpick inserted in center comes out clean.
Remove from muffin cups immediately. Serve warm.
HIGH ALTITUDE: Above 3500 feet: Increase flour to 2 cups plus 2 tablespoons. Bake as directed.
Source: The Pillsbury Chocolate Lover's Cookbook