So today, I decided I was going to BAKE.
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.
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.
And tasted of deep, dark chocolate.
But not sweet.
Time to make a latte.
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Cocoa Marshmallow Muffins (Makes 12)
Adapted from The Ultimate Muffin Book by Bruce Weinstein and Mark Scarbrough
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
1. Pre-heat the oven to 400°F (200°C). Line a muffin tray with paper muffin cups.
2. Whisk the flour, sugar, cocoa powder, baking powder and salt in a large bowl until uniform. Set aside.
3. In a medium bowl, whisk the eggs until lightly beaten, then whisk in the milk, oil and vanilla until smooth.
4. Stir in the prepared flour mixture with the mini marshmallows until moistened.
5. 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 thetops are slightly cracked and golden brown. A toothpick inserted into the centre of one muffin should come out clean.
6.Set the pan on a wire rack to cool 10 minutes before transferring them onto the cooling rack to cool completely.
Note: 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.