White Chocolate Macadamia Muffins

1 3/4 cups self rising flour
3/4 cup sugar
1 egg
1/2 cup milk
1/4 cup butter, melted
3/4 cup white chocolate chips
3/4 cup chopped macadamia nuts

Glaze
1/2 cup white chocolate chips melted
1 Tbl. evaporated milk

Preheat oven to 400 degrees. In a bowl whisk egg, milk and butter. Stir in flour just until moistened. Fold in chips and nuts. Fill muffin cups 2/3 full. Bake 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from the pan. For glaze , in a small microwave-safe bowl, melt chips with evaporated milk. Stir until smooth. Drizzle over warm muffins. Makes 12 muffins.

Changes - You can use milk chocolate chips instead of white and you can use pecans or walnuts instead of the macadamia. You can also use 3/4 cup of blueberries in place of the chips. This is actually a basic recipe for making simple muffins so just get creative.

White Chocolate Popcorn

1 bag butter flavored microwave popcorn, popped
1 cup mixed nuts
1 cup dried cranberries
1 pkg. (12 oz.) white chocolate chips

Place popcorn in a large bowl, discard unpopped kernels. Stir in nuts and cranberries. Microwave white chocolate in glass measuring cup at High for 1 1/2 minutes or until melted and smooth, stirring after each 30 second interval. Pour over popcorn mixture, stirring until evenly coated. Spread on a cookie sheet and let stand 15 minutes or until chocolate hardens. Break into pieces.

Changes - use milk chocolate or half milk chocolate/half white chocolate. If using the combination, melt each in it's own dish, pour one over popcorn, toss then pour the other on and toss. For holidays, use colored white chocolate - pastels for Easter, red for Christmas, orange for Thanksgiving, etc. To me the white chocolate is best. The combination of the white chocolate combined with the salt from the popcorn and nuts create the perfect taste blend.