| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Breads | 18 | Muffins | |
INGREDIENTS
| 1/4 | c | Flour |
| 1/4 | c | Brown sugar, firmly packed |
| 2 | tb | Margarine or butter |
| 2 | c | Flour |
| 1/2 | c | Sugar |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 3/4 | c | Sour cream |
| 1/2 | c | Margarine or butter, melted |
| 1/4 | c | Milk |
| 1 | tb | Vanilla |
| 1 | Egg | |
| 1/2 | c | Macadamia nuts, chopped |
| 1/2 | c | Miniature semi-sweet choc. |
| ;chips |
INSTRUCTIONS
STREUSEL MUFFINS Heat oven to 375 degrees F. Grease 18 muffin cups or line with paper baking cups. In small bowl, combine 1/4 cup flour and brown sugar; blend well. Using pastry blender or fork, cut in 2 tablespoons margarine until mixture resembles coarse crumbs. Set aside. Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, baking powder, baking soda, and salt; blend well. Add sour cream, 1/2 cup margarine, milk, vanilla, and egg; stir just until dry ingredients are moistened. Fold in macadamia nuts and chocolate chips. Fill greased muffin cups 3/4 full. Sprinkle each with 1 1/2 teaspoonfuls streusel mixture. Bake at 375 degrees for 18 to 20 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups immediately. Serve warm. HIGH ALTITUDE: Above 3500 feet: Increase flour to 2 cups plus 2 tablespoons. Bake as directed. Source: The Pillsbury Chocolate Lover's Cookbook Posted to MM-Recipes Digest V4 #318 by "Robert Ellis" <rpearson@snowcrest.net> on Dec 7, 1997
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