White Chocolate Macadamia Muffins

I'm on a muffin kick. I have a huge stack of recipes to try. I had some good macadamia nuts in my cupboard so I moved these to the front of the queue. I took them to a church meeting and they all got eaten so whatever that's worth. People couldn't figure out what kind they were, though - almond? buttermilk? I think it's because the flavors are subtle - definite sweetness, definite nuttiness, but no obvious chunks (because they are the same color as the muffin.) But they're really, really good.White Chocolate Macadamia Muffins

1 3/4 cups all-purpose flour

3/4 cup sugar

2 1/2 tsp baking powder

1/2 tsp salt

1 egg

1/2 cup milk

1/4 cup butter, melted

3/4 cup white chocolate chips or chopped white chocolate

3/4 cup chopped macadamia nuts

Glaze:

1/2 cup white chocolate chips or chopped white chocolate

2 T heavy whipping cream

1. Preheat oven to 400. In a bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk the egg, milk and melted butter; stir into dry ingredients just until moistened. Fold in the white chocolate and nuts.

2. Fill paper-lined muffin cups two-thirds full. Bake for 15 to 18 minutes or until a toothipick inserted comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

3. For glaze, in a small microwave-safe bowl, melt chips with cream; stir until smooth. Drizzle over warm muffins. Makes 12 muffins

Recipe adapted from Taste of Home, Feb/Mar 2006