You must have noticed I love all kinds of muffins... but especially the ones that have some chocolate!! So, whenever I want to bake something - the first thing that I think is CHOCOLATE!! ;)
I baked these last weekend to bring the office. They were dense but very tasty. Love the mix of chocolate and marshmallows!
Rocky Road Chocolate Muffins
(from Easy Chocolate)
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tbsp baking powder
1/8 tsp salt
generous 1/2 cup superfine sugar
generous 1/2 cup white chocolate chips (used milk chocolate chips)
1/2 cup white mini marshmallows, cut in half
2 large eggs
1 cup milk (used low-fat)
6 tbsp sunflower oil or melted, cooled butter, plus extra for greasing (optional)
Preheat the oven to 350F. Grease a 12-cup muffin pan or line with 12 muffin paper liners.
Sift together the flour, cocoa, baking powder, and salt into a large bowl. Stir in the sugar, chocolate chips, and marshmallows.
Lightly beat the eggs in a large pitcher or bowl, then beat in the milk and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until risen and firm to the touch.
Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.