Banana & Macadamia Nut Muffins

Banana & Macadamia Nut Muffins 1/2 cup unsalted butter, softened 2 eggs 1 egg whites 1 tsp. vanilla 1/2 cup brown sugar 1/2 cup white sugar 3 very ripe bananas, mashed 2 cups all purpose flour 1/2 tsp. salt 1 tsp. baking soda 1/4 tsp. baking powder 1/2 cup half and half 1/2 cup white chocolate chips 1 1/4 cup chopped macadamia nuts (or macadamia nut baking pieces), divided Preheat the oven to 350 degrees. Line 18 muffin tins with paper liners and set aside. Sift the flour, soda, powder and salt and set aside. In your Kitchen Aid Mixer, beat the butter with the sugars until fluffy. Add the eggs and egg white one at a time and beat well after each addition. Add the vanilla and mix. Add the mashed bananas and mix until well combined. Slowly add the dry ingredients, alternating with the half and half until combined well. Don't forget to scrape down the bowl to make sure everything gets blended well. Carefully mix in the white chocolate chips and 1/2 cup of the macadamia nuts. Fill the muffin tins 3/4 full with the batter. Sprinkle the remaining 3/4 cup of chopped macadamia nuts on top of the muffins. Bake for 25 minutes until light golden brown, or until a toothpick inserted into the center of the muffin comes out clean. Let cool for 5 minutes then remove to a wire rack to cool completely if you aren't eating them warm. Serve with fresh butter. Makes 18 muffins. *If freezing: Let cool completely and store in a plastic freezer bag.