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Though I usually like pecan nuts in my banana muffins, I had unfortunately run out of my favorite nuts and found myself having to compromise with a bag of macadamia nuts lost in the depths of my kitchen cupboard. A quick Google search for Banana Macadamia muffins landed me on Turntable Kitchen’s blog and it was their quirky punch line rather than the muffin recipe that caught my eye. “We are young people who are both grown up and completely immature.” Since my crazy self could, wholeheartedly, relate to this largely accurate picture, I simply took the plunge and baked their super comforting banana nut muffins. One should not take life too seriously.

BANANA & MACADAMIA NUT MUFFINS

Ingredients:

1 cup all purpose flour

1/2 cup whole wheat pastry flour

1 1/2 teaspoons baking soda

1/4 teaspoon kitchen salt

1/4 teaspoon freshly ground nutmeg

3 large, ripe bananas, mashed

1/4 cup caster sugar

1/4 cup brown sugar

1 stick unsalted butter, melted

1/4 cup whole fresh milk

1 large egg, room temperature

3/4 cup unsalted macadamia nuts

Method:

  • Preheat your oven to 350 degrees F. Line 12 muffin cups with cupcake liners or papers.

  • Sift together the flours, baking soda, salt, and freshly grated nutmeg into a large bowl.

  • Combine the mashed bananas, sugars, butter, milk, and egg into another mixing bowl.

  • Carefully fold in wet mixture into the dry ingredients. Stir in half of macadamia nuts.

  • Divide batter among the prepared cups and sprinkle the tops with the remaining nuts.

  • Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.

  • Cool in pan for 5 minutes, then turn out to cool completely. Makes one dozen muffins.

Banana & Macadamia Nuts

White chocolate and macadamia nuts are a popular muffin combination but macadamia nuts can be hard to come across when you need them for a specific baking project. It is always best, in my opinion, to keep a stock of your favourite nuts handy in the fridge, stored in zip lock bags or airtight containers, to prevent them from turning rancid. I usually tag them with colour coded labels to make it easier to reach for the correct bag when I’m in the middle of baking frenzy and do not have to spend hours looking for my ingredients. This recipe, from Women’s Weekly Home Baked, is almost frugal in its composition and relies mainly on the high nuts & chocolate content but I found the batter a bit stiff and adjusted the amount of butter and eggs [and chocolate!] to give my finished muffins the fluffy, cake-like consistency I was looking for.

WHITE CHOCOLATE MACADAMIA MUFFINS

Ingredients:

2 cups (300g) self-raising flour

2/3 cup (150g) caster sugar

100g white chocolate, chopped

1/2 cup (75g) macadamia nuts

100 g unsalted butter, melted

3/4 cup (180ml) full cream milk

1 tablespoon (15ml) white vinegar

2 medium eggs, room temperature

1/4 cup (50g) white chocolate chips

Method:

  • Coarsely chop the macadamia nuts into quarters and toast them until golden brown.

  • Grease 6 hole (3/4 cup/180ml capacity) muffin pan or line the holes with paper cups.

  • Sift self raising flour in a large mixing bowl and stir in sugar. Make a well in the centre.

  • Combine butter, milk, vinegar and eggs together and pour into well. Stir until combined.

  • Fold in chopped macadamia nuts and chopped white chocolate into the muffin batter.

  • Spoon the batter into the prepared pan and top the mixture with white chocolate chips.

  • Preheat the oven to 190°C (170°C fan-forced). Bake for about 25 minutes until golden.

  • Leave the baked muffins to cool slightly on wire rack before serving. Makes 6 muffins.

White Chocolate & Macadamias

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