Raspberry White Choc Macadamia Muffins

I was giving my pantry a clean out and found I had an abundance of Macadamia’s which I thought I should use up.  Good predicament to be in, as I LOVE macadamias which are best described as the nut with a creamy flavour and velvety crunch.  These Raspberry White Choc Macadamia Muffins are a nice sweet treat to have with a cuppa or give to the kids as an after school snack.

Like I do with all my muffins I put them into the freezer the day I baked them.  Then when I’m ready to eat them I leave them on the kitchen bench for an hour to thaw, pop them in the microwave to defrost or simply place into the kids lunchboxes (our school doesn’t have a nut free policy) frozen and they are usually defrosted by lunch time.

Raspberry White Choc Macadamia Muffins

Serves: 12

Prep Time	Cook Time	Total Time
10 mins	20 mins	30 mins

Ingredients

• 2 cups self-raising flour
• 2/3 cup caster sugar
• 1 egg
• 125g butter, melted
• 2/3 cup milk
• 1/2 cup white chocolate chips
• 1/2 cup macadamias, roughly chopped
• 1 cup frozen raspberries

Instructions

1. Preheat oven to 180°C, fan forced.
2. Line a 12-hole muffin tin with muffin patty cases,
3. In a large bowl add flour, sugar, egg, butter and milk. Mix to combine.
4. Add macadamia’s, choc chips and raspberries, gently fold through.
5. Spoon mixture evenly into muffin cases.
6. Bake in the oven for 18-20 minutes or until golden.
7. Stand in pan for 5 minutes, then put onto a wire rack to cool.

By Kat – The Organised Housewife

Thank you to Australian Macadamias for sending me a delicious supply of fresh Macadamias to bake with.

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