White Chocolate and Macadamia Nut Muffins

"She's a grand old flag,
She's a high flying flag,
And forever in peace may she wave.

She's the emblem of,
The land I love,
The home of the free and the brave.

Every heart beats true,
For the red, white, and blue,
With never a boast or a brag.

Should old acquaintance be forgot
Keep your eye on the grand old flag."

George M. Cohen

From the kitchen of One Perfect Bite...Today we celebrate the 235 birthday of our country, and the Silver Fox and I plan to make a day of it. The neighboring community of Harrisburg throws a party that's an all day affair. It begins with a pancake breakfast and ends with a fireworks display along the banks of the river. It's an old-fashioned celebration that draws folks from miles around, and, if you want to take a step back in time, or enjoy vignettes of small town America, you definitely should join us or find a similar community in your own area. I won't be cooking today. Civic and church groups serve everything from pancakes to barbecued chicken, so there's no need to spend time in the kitchen. We'll be meeting with friends for the river side concerts and fireworks later in the day. Everyone is bringing a snack and I decided to make these muffins. They are delicious and transport well. Better still, they can stand a day without refrigeration. They are simple to make and I think you'll enjoy them as much as we do, especially if you have a sweet tooth. The recipe is the creation of Lorie Roach who developed it for a Taste of Home magazine. Lorie blogs at Mississippi Kitchen and Rice Beans and Other Fine Things. Here's Lorie's recipe.

White Chocolate Macadamia Muffins
...from the kitchen of One Perfect Bite courtesy of Lorie Roach

1-3/4 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup butter, melted
3/4 cup white chocolate baking chips
3/4 cup chopped macadamia nuts
1/2 cup white chocolate baking chips
2 tablespoons heavy whipping cream

1) To make muffins: Preheat oven to 400 degrees F. Place paper liners into 12 muffin cups. Set aside. Combine flour, sugar, baking powder and salt in a large mixing bowl. Combine egg, milk and butter in a separate small bowl. Stir wet ingredients into dry ingredients just until moistened. Fold in chips and nuts. Fill muffin cups two-thirds full. Bake for 15-18 minutes, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
2) For glaze: Combine chips and cream in a microwave container. Heat in microwave until chips melt. Stir until melted chocolate over warm muffins. Serve warmismooth. Drizzle Melt chips. Stir until smooth. in a microwave, melt chips; stir until smooth. Drizzle over warm muffins. Serve warm if possible. Yield: 1 dozen.

One Year Ago Today: Sangria

Two Years Ago Today: Orange Yogurt Cake

You might also enjoy these recipes:
Blueberry and Banana Muffins -In Vogue at Home
Banana Chocolate Chip Muffins - Sugar Pies
Blueberry Muffins with Almond GranolaTopping - My Life Runs on Food
Chocolate Chip Muffins - Courtney's Sweets
Lemon Poppyseed Muffins - Our Little Corner of the World