Whiteout Muffins

• 12 cup butter, softened
• 34 cup sugar
• 2 eggs
• 1 tablespoon vanilla
• 1 cup half-and-half
• 1 12 cups all-purpose flour
• 12 cup cake flour
• 2 tablespoons cake flour
• 1 tablespoon baking powder
• 14 teaspoon salt
• 12 cup macadamia nuts, toasted & chopped
• 34 cup white chocolate chips

1. Preheat oven to 350 degrees F.
2. Grease or line muffin tins with paper cups.
3. Cream butter until fluffy with an electric mixer.
4. Slowly add sugar, continuing to beat.
5. Add eggs one at a time beating after each.
6. Add vanilla and half-and-half.
7. Beat until evenly blended.
8. In another bowl, mix together 2 flours, baking powder, and salt.
9. Add to liquid mixture and beat just until flour disappears.
10. Gently stir in nuts and chips.
11. Fill muffin cups to the top, and bake 25 minutes or until slightly golden on edges and a tester comes out clean.
12. Note: I have made these using only all- purpose flour when I did not have cake flour on hand and they turned out great.

butter, sugar, eggs, vanilla, flour, cake flour, cake flour, baking powder, salt, nuts, white chocolate chips

Taken from www.food.com/recipe/whiteout-muffins-221830 (may not work)