ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."

Friday, April 3, 2009

Magic Blondies

Martha, Martha, Martha. I did finally buy her Cookies book - eBay, baby! - but this one is from her website.

What's not to like? Blondie on the bottom, trail mix-ish topping on top, all packaged up like a muffin. Grab and go this magical bundle of bliss, and you're starting your day - afternoon - evening - whatever - off right!

2/3 cup sweetened flaked coconut
2/3 cup semisweet chocolate chips
2/3 cup chopped walnuts
2/3 cup dried cherries or cranberries
1 2/3 cups all-purpose flour
1 tsp baking powder
3/4 tsp coarse salt
9 T (1 1/8 sticks) unsalted butter, softened
1 cup packed light-brown sugar
2 large eggs
1 tsp vanilla extract

1. Preheat oven to 350. Line a muffin tin with paper liners; set aside. Stir together coconut, chocolate, walnuts, and cherries in a medium bowl; set aside.

2. Whisk together flour, baking powder, and salt in a medium bowl; set aside.

3. Put butter and sugar in the bowl of an electric mixer; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in 1 cup coconut mixture.

4. Divide batter among muffin cups, filling each about 3/4 full. Sprinkle remaining coconut mixture over tops. Bake blondies until a cake tester inserted into center comes out with a few crumbs but is not wet, about 25 minutes (12 for minis.) Can be stored in an airtight container at room temperature up to 2 days. Makes about 1 dozen full muffin size or 3 dozen mini muffin size

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