Rocky Road Chocolate Muffins

I got a new cookbook at Costco called “1 Mix, 100 Muffins” by Susanna Tee.  As you can probably tell from the title, there is 1 basic muffin recipe and then 100 different variations from that basic mix.  This is #56 and it’s for the Sunday School classes tomorrow.

heaping 1 1/2 cups flour

1/2 cup unsweetened cocoa

1 tablespoon baking powder

1/8 teaspoon salt

heaping 1/2 cup sugar

heaping 1/2 cup white chocolate chips

1/2 cup white mini marshmallows, cut in half (I’ve found that the easiest way to cut marshmallows is to take  your kitchen shears and spray them with Pam and then cut away!)

2 eggs

1 cup milk

6 tablespoons sunflower oil or melted, cooled butter (I used butter)

1  Preheat oven to 400.   (I have dark colored muffin pans so I always go 25 degrees less so that they don’t burn on the bottom.)  Grease or line 12 muffin cups with paper liners.  Sift together flour, cocoa, baking powder and salt into a large bowl.  Stir in sugar, chocolate chips and marshmallows.

2  Lightly beat eggs in a separate bowl, then beat in milk and oil or butter.  Make a well in center of dry ingredients and pour in liquid ingredients.  Stir gently until just combined; do not overmix.

3  Spoon (or scoop) batter into prepared pan.  Bake 20 minutes, until risen and firm to the touch.

4  Let muffins cool in pan 5 minutes before removing to wire rack to cool completely.

(Recipe said it makes 12 muffins so I doubled it since I needed more and ended up with 36 muffins.)

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