Chocolate Marshmallow Muffins

It was the last day of school for the term so I thought of giving the kids a bit of a treat. I wanted to make a surprised mashmallow muffin where the marshmallow melts and oozes out when you bite into the muffin. However the marshmallow floats up instead so it's not exactly how I wanted it but they tasted great anyway. When I make this again, I will probably add more marshmallows and really push them in so they don't float up.

Chocolate Marshmallow Muffins 

Makes 8 muffins

Ingredients
dry
1 1/2 cups (220 gr) self raising flour
1/2 cup (115 gr) caster sugar
3 tbsp cocoa powder
1/2 cup white chocolate chips
1/2 cup milk chocolate chips
8 marshmallows

wet
1 egg
3/4 cup milk
3/4 cup cooking oil
1 tsp vanilla essence

Method

• Preheat oven to 180 C (350 F) and place muffin papers in muffin tins or grease muffin tins well with butter.
• Mix the dry ingredients except marshmallows.
• Combine all the wet ingredients in a separate bowl and whisk lightly.
• Pour into flour mixture and stir with a fork until just combined. Do not overmix.
• Spoon one generous tablespoon of batter into muffin tins. 

• Place the marshmallows in the centre 

• Cover with more batter until full.

• Bake for 20 - 25 minutes or until skewers come out clean.
• Let cool in the pan for 5 minutes before turning out.
• Enjoy.

Triple Chocolate Mini Muffins

Triple Chocolate Mini Muffins

These are one of the muffins that I bake all the time. A real crowd pleaser and so easy to make. Whenever I need to bring a plate to share and am not sure what to bring, these mini muffins never fail me. Everyone loves them and they are just the right size. Give this a try and let me know what you think.

Triple Chocolate Mini Muffins

I used Stephanie Alexander "The Cook's Companion" basic muffin recipe again for these mini muffins with some modification.

Triple Chocolate Mini Muffins
 Adapted from Stephanie Alexander  "The Cook's Companion"

Makes 48 mini muffins

Ingredients

1 1/2 cups (220 gr) self raising flour
3/4 cup milk
2 eggs
1/2 cups castor sugar
3/4 cup vegetable oil
1/2 cup white chocolate chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
3 tbsp cocoa powder
1 tsp vanilla essence

Method

• Preheat oven to 180 C (350 F) and place muffin papers in muffin tins or grease muffin tins well with butter.
• Sift flour and cocoa powder then mix with sugar and chocolate chips.
• Combine milk, egg, oil and vanilla essence in a separate bowl and whisk lightly.
• Make a well in centre of dry ingredients, pour in liquid and mix lightly.
• Spoon batter equally into muffin tins to almost full.
• Bake for 13-15 minutes or until the skewer comes out clean.

Triple Chocolate Mini Muffins

Mixed Berries White Chocolate Muffins

Mixed Berries White Chocolate Muffins

I made these with my little one. She loves helping out in the kitchen and muffins are prefect to make with kids. They get to do a lot of mixing and nothing much can go wrong really. Just make sure they don't overmix.

I used the basic muffin recipe from "The Cook's Companion" by Stephanie Alexander which is my favourite recipe. I added frozen mixed berries (blackberries, strawberries, raspberries and blueberries) and white chocolate chips. One tip with using frozen berries is not to defrost them before using because they tend to "bleed". The muffins were lovely, moist and most importantly, the kids loved them! 

Mixed Berries White Chocolate Muffins

Mixed Berries White Chocolate Muffins
Adapted from Stephanie Alexander  "The Cook's Companion"

Makes 12 muffins

Ingredients

1 1/2 cups (220 gr) self raising flour
3/4 cup milk
1 egg
1/2 cups castor sugar
3/4 cup vegetable oil
1/2 cup white chocolate chips
1 cup frozen mixed berries
1 tsp vanilla essence

Method

• Preheat oven to 180 C (350 F) and place muffin papers in muffin tins or grease muffin tins well with butter.
• Mix flour, sugar and white chocolate chips.
• Combine milk, egg, oil and vanilla essence in a separate bowl and whisk lightly.
• Make a well in centre of dry ingredients, pour in liquid and mix lightly.
• Add the berries and lightly mix.
• Spoon batter equally into muffin tins, about 2/3 full.
• Bake for 20-25 minutes.
• Enjoy!

Note
Try to use muffin cases as the berries tend to stick the tin.