Recipe: Macadamia Chocolate Muffin

It's that time again - time for the weekly muffin.  It's best to just make the muffins on a consistent day every week.  That way they're done and I don't have to face a muffin mutiny.  This week I was once again stumped for something new and interesting to do with muffins.  (Seriously, pretty soon I'm going to have to repeat recipes and then where will I be?)  I was thinking and pondering.  The thing is, I didn't much want muffins.  I wanted brownies.  Specifically, I wanted the brownies I made a couple of years ago, the ones that have been banned for years because my daughter was not supposed to be eating tree nuts.  Well, the ban is off now.  I thought about it and I thought about it.  I do not need to be eating brownies.  But there is no reason that they could not inspire my muffin this week, right?  I got to work, and I don't mind admitting that I'm pretty pleased with the results.  I guess I was predisposed to be.  Try these yourself and tell me what you think.  

Macadamia Chocolate Muffins (makes 12; approx. $1.17/serving)

7 tablespoons butter

3/4 cups raw sugar

2 eggs

1 3/4 cups whole wheat flour

1/2 cup cocoa powder

4 tablespoons baking powder

1/2 teaspoon kosher salt

1 1/4 cups buttermilk

2 teaspoons vanilla extract

1 1/2 cups salted macadamia nuts

Equipment:

• Cooking spray
• Muffin tin liners
• Stand mixer with paddle attachment
• Ice cream scoop
• Rubber spatula

1. Preheat your oven to 375︒.
2. Prepare your pans.  This time, in an heroic effort, I only sprayed the muffin liners and experienced no excessive sticking to the pan.  You should be proud of me.  
3. Cream together the butter and sugar in your stand mixer.  
4. Add the eggs to the mixture one at a time.  I like to scrape down the sides and bottom of the bowl in between additions.  
5. Combine the dry ingredients - flour, cocoa powder, baking powder and salt.  
6. Add the dry ingredients to the mixer in thirds, alternating with 1/2 of the combined buttermilk and vanilla.  You should start and end with dry ingredients.  
7. Fold in the nuts. 
8. Use the ice cream scoop to portion out the batter evenly between the muffin tin cups.  
9. Bake 23 - 25 minutes.  A tester should come out clean. 
10. Serve.  

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