This is recipe #14 in Susanna Tee’s “1 Mix, 100 Muffins” cookbook. I love muffins and would eat them every single day for breakfast if I could!
1 cup mini white marshmallows (I had some of those large size marshmallows that are chocolate and vanilla swirled so I used those instead)
heaping 1 1/2 cups flour
1/2 cup unsweetened cocoa
1 tablespoon baking powder
1/8 teaspoon salt
heaping 1/2 cup firmly packed light brown sugar
1 cup milk
6 tablespoons sunflower oil or melted, cooled butter (I used vegetable oil)
1 Preheat oven to 400. Line muffin tin with paper liners. Using scissors (I spray mine with Pam first), cut marshmallows in half. (I cut the big ones into about 6 pieces each.)
2 Sift together flour, cocoa, baking powder and salt into a large bowl. Stir in sugar and marshmallows.
3 Lightly beat eggs in separate bowl, then beat in milk and oil. Add liquid ingredients to dry and stir gently until just combined; do not overmix.
4 Scoop batter into liners. Bake for about 20 minutes, until well risen and firm to the touch.
5 Let muffins cool in pan 5 minutes before removing.