As I have said repeatedly, I am very partial to muffins…..and these muffins appease both of my vices – muffins and chocolate. The recipe makes 6 large/12 medium muffins but they are so yummy that they won’t last long so I’d recommend doubling the mixture. Try it!
DID YOU KNOW that in many countries, white chocolate is not considered chocolate? This is because white chocolate is made from cocoa butter and not cocoa solids which gives normal chocolate its colour and taste. During processing of the cacao bean, cocoa solids and cocoa butter are separated out at an early stage. The two are recombined in the manufacture of regular (brown) chocolate bars. The confection known as white chocolate contains cocoa butter but not cocoa powder. (Source: WIKIPEDIA)
Ingredients – makes 6 large or 12 medium muffins
2 cups self raising flour
2/3 cups caster sugar (I used normal sugar, as long as it is not too coarse)
¾ cups white choc bits
½ cup chopped macadamia - toasted under golden in the oven (I pu it into the oven while it is preheating for the muffins)
60 g butter – melted
¾ cup milk
1 egg – lightly beaten
Preheat oven to 200°C. Grease a 6 hole or 12 hole muffin pan.
Sift flour into a large bowl. Add in dry ingredients and mix well. Make a well in the middle and add the milk, butter and egg. Mix with a METAL spoon, making sure that you do not over mix. The mixture should be lumpy.
Bake for about 20 to 25 mins.