Today's Marshmallow Muffins should probably be made without toddlers in the room. I'm just saying... My three year old saw that I was using marshmallows and he preceded to eat his fair share out of the bag while I was in the process of cutting them in half with the scissors. So, beware of marshmallow swipers if you bake these with children around :-). These are sure to please the kiddos in your life, and should best be treated as a dessert. I hope you are enjoying taking this journey of muffin madness with me. Please be sure and comment if you try one of the recipes. I love to hear feedback. Have a truly blessed day! You are precious and loved!
Tomorrow's Muffin: Lemon Cornmeal
Marshmallow Muffins
Ingredients:
1 cup mini marshmallows
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tbsp baking powder
1/8 tsp salt
1/2 cup light brown sugar
2 large eggs
1 cup milk
6 tbsp canola oil
Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Using scissors, cut the marshmallows in half.
Sift together the flour, cocoa, baking powder and saltcc in a large bowl. Stir in the brown sugar and marshmallows.
Lightly beat the eggs in a large 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 well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.
Ingredients:
1 cup mini marshmallows
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tbsp baking powder
1/8 tsp salt
1/2 cup light brown sugar
2 large eggs
1 cup milk
6 tbsp canola oil
Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Using scissors, cut the marshmallows in half.
Sift together the flour, cocoa, baking powder and saltcc in a large bowl. Stir in the brown sugar and marshmallows.
Lightly beat the eggs in a large 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 well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.
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