I posted the pic of these muffins last week, and Debs requested the recipe so here it is! It’s out of a book called 1 mix, 50 muffins by Susanna Tee; we’ve tried a few of the muffins out of the book and they’ve all been delicious, so if you see it – buy it!
These ones go particularly well warm with vanilla ice cream (and if you’re feeling extra naughty, squirty cream and chocolate sauce too, mmm!)
The only other thing I will say about the recipe is that it takes a really long time to cut up the 50g mini marshmallows, so see if you can get the super teeny marshmallows instead to save yourself the bother!
Rocky Road Chocolate Muffins
muffin cases or oil/butter to grease tin
225g / 8oz plain white flour
55g / 2 oz cocoa powder
1 tbsp baking powder
115g / 4oz caster sugar
100g / 3 and a half oz white choc chips
50g / 1 and 3 quarter oz white mini marshmallows cut in half
2 medium eggs
250ml / 9fl oz milk
6 tbsp sunflower oil or 85g / 3oz butter melted and cooled
Step 1. Preheat oven to 200 degrees centigrade, 400 farenheit or gas mark 6. Prep cases / tin. Sift together flour, cocoa powder, baking powder and salt, then stir in sugar, choc chips and marshmallows.
Step 2. Lightly beat eggs in seperate large bowl and then beat in milk and oil/butter. Make a well in dry ingredients and pour in beaten liquid ingredients. Stir in gently until just combined – do not over mix.
Step 3. Spoon mixture into tin and bake for approx 20mins until risen and firm to the touch.
Step 4. Leave in tin for 5 mins and then serve or transfer to wire rack to cool.
I have kept these in a large tuppaware for a few days and they still been yummy – especially re-warmed in oven / microwave.
If that all wasn’t enough to make you drool, here’s a pic of some gingerbread we made this afternoon:
Hope you’re all having a lovely weekend!