This sweet and salty muffin is delicious eaten warm with butter and raspberry preserves.
makes 1 dozen muffins
2 cups all- purpose flour
1 cup firmly packed light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole milk
1/2 cup(1 stick) unsalted butter, melted and cooled slightly
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups coarsely chopped toasted macadamia nuts(see note)
note: To toast the macadamias, place on a baking sheet in a 350 degree oven for 12 minutes, or until lightly browned and fragrant.
Preheat the oven to 400 degrees.
Grease a 12- cup muffin tin, or line with paper liners.
In a large bowl, mix together the flour,sugar, baking powder, and salt, making sure that there are no lumps of brown sugar. Set aside.
In a medium- size bowl, beat together the milk, melted butter, eggs, and vanilla. Stir the liquid ingredients into the dry ingredients until just combined, being careful not to over mix. Gently stir in 1 cup of the macadamia nuts.
Spoon or scoop the batter into the muffin cups(they will be almost full). Sprinkle with the reserved 1/2 cup of the nuts. Bake for 15-18 minutes, until lightly golden, or until a cake tester inserted into the center of the muffin comes out with moist crumbs attached. Serve warm.