Blueberry White Chocolate Macadamia Muffins

Crisco® Original No-Stick Cooking Spray

2 (7 oz.) pkg. Martha White® Blueberry Flavored Muffin Mix
1 cup milk
1/2 cup white baking chips
3/4 cup chopped salted macadamia nuts

1/2 cup white baking chips
1 tablespoon milk

1. Heat oven to 425° F. Spray 12 medium muffin cups with no-stick cooking spray or line with paper baking cups.

2. Stir together muffin mix and 1 cup milk in large bowl just until moistened. Fold in 1/2 cup baking chips and 1/2 cup macadamia nuts. Fill muffin cups about 3/4 full. Sprinkle 1/4 cup macadamia nuts over batter. Bake 13 to 16 minutes or until light golden brown. Cool 2 to 3 minutes in pan. If not using liners, loosen sides of muffins with knife. Remove from pan.

3. Microwave 1/2 cup baking chips and 1 tablespoon milk in uncovered microwave safe bowl on medium-high power for 45 seconds. Stir until smooth. If necessary, microwave in 15 second intervals until chips are melted. Drizzle over muffins.

Makes 12 muffins

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