Chocolate muffins with marshmallows
and some chocolate chips or white chocolate chips (if you wish!)
I had some marshmallows that I needed to finish so these were perfect!
Too bad I don't have any left!!
Rocky Road Chocolate Muffins
adapted from The Bake Sale Cookbook
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tbsp baking powder
pinch of salt
1/2 cup superfine sugar
1/2 cup chocolate chips
1/2 cup white miniature marshmallows, cut in half
1 cup low-fat milk
6 tbsp Canola oil or butter
Preheat the oven to 350F. Put 12 paper liners in a muffin pan.
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 25 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.