I have been baking like mad but in this house, one can never catch up.
So today, I decided I was going to BAKE.
And bake I did. I made about 60 muffins and cupcakes. I was like production line all by myself, haha. It was kinda fun, actually.
Do I see come of you circling your ears with your fingers? I don’t blame you – I think my idea of “fun” is somewhat strange.
But you would be very glad I did have fun because today, I have a great muffin recipe for you. This is a super child-friendly recipe because it contains mini marshmallows!
And which kid does not like marshmallows?
As with all muffins, this is a 2-bowl bake.
I started by whisking together flour, sugar, baking powder and salt in a bowl. I forgot to add the cocoa powder (DUH!) and I added it at the end.
Don’t be so blur (absent-minded) like I was.
In a smaller bowl, I lightly whisked the eggs.
I added canola oil, milk and vanilla extract.
This was added to the dry ingredients, along with the marshmallows.
Using a wooden spoon, I mixed until the flour was just moistened.
The batter was dished into muffin liners and baked.
The muffins were cool in the tray for 10 – 15 minutes then transferred onto a wire rack to cool completely.
These muffins were moist.
And tasted of deep, dark chocolate.
But not sweet.
Just the way I like them!
Time to make a latte.
- 2 cups (250g) plain flour
- 3/4 cup (168.76g) caster sugar
- 1/2 cup (59g) cocoa powder, sifted - I used Valrhona
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs, at room temperature
- 1 1/4 cups milk (whole, or low-fat) - I used whole milk
- 1/3 cup (75ml) canola (or vegetable) oil
- 2 teaspoons vanilla extract
- 3/4 cups (30g) mini marshmallows
- Pre-heat the oven to 400°F (200°C). Line a muffin tray with paper muffin cups.
- Whisk the flour, sugar, cocoa powder, baking powder and salt in a large bowl until uniform. Set aside.
- In a medium bowl, whisk the eggs until lightly beaten, then whisk in the milk, oil and vanilla until smooth.
- Stir in the prepared flour mixture with the mini marshmallows until moistened.
- Fill in the prepared tins until three-quarters full. Sprinkle cinnamon evenly over the muffins, about 1/8 teaspoon per muffin. Sprinkle demerara sugar on muffins, if using. Bake for 18 minutes, or until the tops are slightly cracked and golden brown. A toothpick inserted into the centre of one muffin should come out clean.
- Set the pan on a wire rack to cool 10 minutes before transferring them onto the cooling rack to cool completely.
- If storing or freezing the muffins, seal them in an air-tight container or freezer-safe plastic bags. The muffins will stay fresh for up to 24 hours at room temperature or up to 1 month in the freezer.
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