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Muffin Tin Cranberry-Pecan Blondies

Suzanne Cowden
  • minutes
  • Serves 16 to 20

INGREDIENTS

1 cup

Cranberries, dried

3 cups

Cranberry, fresh

1

Cranberry buttercream

1

Sugared cranberries

1

Egg

1 cup

All purpose flour, unbleached

1/2 tsp

Baking powder

1/8 tsp

Baking soda

1 cup

Brown sugar, packed

3 cups

Confectioners' sugar

1 cup

Granulated sugar

1/4 tsp

Kosher salt

1 1/2 tsp

Vanilla

1 cup

Pecan, halves

14 tbsp

Butter, unsalted

1 cup

Water

Blondies