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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