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

2 eggs

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.