The winner of the weekly poll isn't always my top choice for what I'm craving for at that exact day. Admittedly, that doesn't stop me from eating seconds and thirds, but today I was overjoyed to making the magic blondies because I've been wanting to indulge in muffins for days. Now, I know what you're thinking: "Are these muffins or blondies?" Well, I like to think of them as blondies posing to be muffins: they're baked in a muffin tray, and they have that hearty muffin taste to them. Blondies or muffins, it doesn't matter to me. They sated my appetite, which is all that matters in the end. Rating: 3.5 out 5.
Magic Blondies: Martha Stewart - Cookies
- ⅔ cup sweetened flaked coconut (substituted this for old-fashioned oats)
- ⅔ cup semisweet chocolate chips
- ⅔ cup chopped walnuts (about 2 ½ ounces)
- ⅔ cup dried cherries or cranberries
- 1 ⅔ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon coarse salt
- 9 tablespoons (1 ⅛ sticks) unsalted butter, softened
- 1 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Preheat oven to 350. Line a standard 12-cup muffin tin with paper liners; set aside. Stir together coconut, chocolate, walnuts, and cherries in a medium bowl; set aside.
- Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; 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.
- Divide batter among muffin cups, filling each about three-quarters 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. Blondies can be stored in an airtight container at room temperature up to 2 days.
If anyone needs a pound of free walnuts, I'm here!