I posted the pic of these muffins last week, and Debs requested the recipe so here it is! It's out of a book called 1 mix, 50 muffins by Susanna Tee; we've tried a few of the muffins out of the book and they've all been delicious, so if you see it - buy it!
These ones go particularly well warm with vanilla ice cream (and if you're feeling extra naughty, squirty cream and chocolate sauce too, mmm!)
The only other thing I will say about the recipe is that it takes a really long time to cut up the 50g mini marshmallows, so see if you can get the super teeny marshmallows instead to save yourself the bother!
- muffin cases or oil/butter to grease tin
- 225g / 8oz plain white flour
- 55g / 2 oz cocoa powder
- 1 tbsp baking powder
- pinch salt
- 115g / 4oz caster sugar
- 100g / 3 and a half oz white choc chips
- 50g / 1 and 3 quarter oz white mini marshmallows cut in half
- 2 medium eggs
- 250ml / 9fl oz milk
- 6 tbsp sunflower oil or 85g / 3oz butter melted and cooled
- Preheat oven to 200 degrees centigrade, 400 farenheit or gas mark 6. Prep cases / tin. Sift together flour, cocoa powder, baking powder and salt, then stir in sugar, choc chips and marshmallows.
- Lightly beat eggs in seperate large bowl and then beat in milk and oil/butter. Make a well in dry ingredients and pour in beaten liquid ingredients. Stir in gently until just combined - do not over mix.
- Spoon mixture into tin and bake for approx 20mins until risen and firm to the touch.
- Leave in tin for 5 mins and then serve or transfer to wire rack to cool.
I have kept these in a large tuppaware for a few days and they still been yummy - especially re-warmed in oven / microwave.
If that all wasn't enough to make you drool, here's a pic of some gingerbread we made this afternoon:
Hope you're all having a lovely weekend!