For this week I made a Cooking Light recipe which was actually for Toffee Blondies. When, I started to set up the recipe, I was also making blondies. That is until, I tried to put the batter into the square pan. It was too thick and and too sticky and didn't fill the bottom of the pan. Waste not, want not, I put the batter into 6 muffin cups and I got blondie muffins. Muffin shapes with the texture and look of blondies.
Butterscotch Blondie Muffins (Adapted)
1 cup packed brown sugar
1/4 cup butter, melted
1/4 cup egg substitute
2 teaspoons vanilla extract
1 cup all-purpose flour (I made mine gluten-free)
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup butterscotch baking bits
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; stir with a whisk.
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