Macadamia Chocolate Chip Muffins have the tropical round nuts and yummy chocolate. The combo is delicious and there are even a few nuts left over for me.
I have been very patient. The lovely little jar of macadamia nuts has been sitting in my cupboard looking, not only yummy, but cute. It would be so easy to open the lid and pop just a few in my mouth. But, no. I waited because they are expensive and I really wanted to use them in a recipe. What if I didn’t have enough when the time came? Today was the day. I ended up making Macadamia Chocolate Chip Muffins with the tropical round nuts and I also added chocolate. The combination turned out to be delicious and there are even a few nuts left over for me.
Macadamia Chocolate Chip Muffins Baked
Macadamia Chocolate Chip Muffins
Macadamia Chocolate Chip Muffins have the tropical round nuts and yummy chocolate.
Ingredients
- 2 cups whole wheat pastry flour
- 3/4 cup coconut sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg replacer and follow the directions for your variety for how much water to add - Ener G is 1-1/2 teaspoon egg replacer and 2 Tablespoons water
- 1/2 cup soy milk
- 1/2 cup melted vegan butter such as earth balance
- 1 cup chocolate chips
- 3/4 cup macadamia nuts chopped
Instructions
- Lightly oil 12 muffins cups and set aside.
- Mix your egg replacer with the required measurement of water and set aside.
- In a large bowl add the flour, sugar, baking powder, baking soda and salt. Mix together.[
- In another bowl mix together the wet ingredients - the egg replacer mixture, soy milk and melted butter.
- Add to the dry ingredients and mix until just combined.
- Divide evenly among the 12 prepared muffin cups.
- Bake at 350° for 15 minutes or until a toothpick inserted in the center comes out clean.
- Let cool a few minutes before removing to cool completely on a rack.[
- TO FREEZE:
- After they have cooled you may freeze them in any of the methods shown in my article How to Prepare Food for the Freezer
- They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.
Macadamia Chocolate Chip Muffins Slated
Macadamia Chocolate Chip Muffins
Macadamia Chocolate Chip Muffins have the tropical round nuts and yummy chocolate.
Ingredients
- 2 cups whole wheat pastry flour
- 3/4 cup coconut sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg replacer and follow the directions for your variety for how much water to add - Ener G is 1-1/2 teaspoon egg replacer and 2 Tablespoons water
- 1/2 cup soy milk
- 1/2 cup melted vegan butter such as earth balance
- 1 cup chocolate chips
- 3/4 cup macadamia nuts chopped
Instructions
- Lightly oil 12 muffins cups and set aside.
- Mix your egg replacer with the required measurement of water and set aside.
- In a large bowl add the flour, sugar, baking powder, baking soda and salt. Mix together.[
- In another bowl mix together the wet ingredients - the egg replacer mixture, soy milk and melted butter.
- Add to the dry ingredients and mix until just combined.
- Divide evenly among the 12 prepared muffin cups.
- Bake at 350° for 15 minutes or until a toothpick inserted in the center comes out clean.
- Let cool a few minutes before removing to cool completely on a rack.[
- TO FREEZE:
- After they have cooled you may freeze them in any of the methods shown in my article How to Prepare Food for the Freezer
- They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.
Kari says
These muffins rose up so nicely and the taste is amazing. Not too sweet for breakfast and you get some chocolate. The macadamias are a really nice twist too.