Recipe: Trail Mix Muffin Tops

Its been a while since I baked, and after watching Baking with Anna Olsen, I had the itch to bake some cookies. I didn’t have any chocolate chips in hand, but that is okay because I had this new to me find: Chocolate Covered Sunflower seeds.

Based loosely on this recipe, these quasi-cookies are thick, dense and chewy in a muffin top way.

Enjoy with a glass of milk or coffee, or take some on a summer hike!


Yeild: 15 Medium Tops

Ingredients:

  • 1 3/4 cup all purpose whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup butter or margarine
  • 1/2 cup lightly packed brown sugar
  • 1/4 cup powdered sugar
  • 1 large egg
  • 2 tbsp pudding mix (I used chocolate fudge flavored, but vanilla or pistachio would work too)
  • 1/4 cup chocolate covered sunflower seeds
  • 1/4 cup dried fruit mix (I used a mix of blueberries and cranberries, any dried fruit would work cut into small pieces)
  • 15 almonds (coarsely chopped)
  • 2 tbsp shredded unsweetened coconut

Directions:

  1. Preheat oven to 350 degrees.
  2. In a bowl, whisk together flour, baking soda, baking powder, and salt.
  3. In a large bowl, using an electric mixer, beat butter and sugars until well incorporated. Reduce speed and beat in egg, and then pudding mix. Mix in flour mixture just until incorporated; fold in desired “trail mix” toppings ~ be creative!
  4. Form balls (about 1.5tbsp in size), no more than 12 cookies per baking tray and parchment paper.
  5. Bake for 10-12 minutes. Muffin tops will puff up quite large. Remove from oven and let cool for 10 minutes on tray before transferring to cooling rack.
  6. Enjoy!

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