MUFFIN OF THE MONTH- Marshmallow Hot Chocolate

Well it's December and I'm feeling festive and perhaps a little naughty. Don't tell Santa! Normally my muffins are very healthy, they tend to have little to no added fat, low sugar...bla bla bla. Not this time my friends, it's Christmas so I'm going all out. Fat, sugar and all things yummy! No, these aren't cupcakes, they're still muffins with all their dense moist yumminess, but they are a treat so PLEASE don't eat these every morning for breakfast even though you may want to lol. Merry Christmas everyone. xox

2 1/2c     flour

3/4c       hot chocolate powder

              (or 5 packets)

3tbsp     cocoa powder

1/2c       chocolate chips

2tsp       baking powder

1tsp        baking soda

1/2tsp     salt

2           eggs

2c         buttermilk or water 

1tbsp     vanilla

1/2c       melted butter or vegetable oil

1c          mini marshmallows

icing sugar for garnish 

* You'll notice I haven't added any sugar. No, it's not a typo...I found the Hot chocolate powder had just the right amount so I decided to delete it.  

Preheat oven to 375. 

In a large bowl combine the dry ingredients. In a separate bowl beat the eggs until frothy, then add the remaining wet ingredients. Add the wet ingredients to the dry and stir just enough to moisten. Too much mixing makes a tuff muffin. Line your muffin tins with tulip muffin cups about 3/4 full (I use a large icecream scoop) when the muffins have about 2 or 3 minutes left carefully place a few mini-marshmallows on each muffin. If you hold each one down for a second or two the heat will help melt them in place. Once the marshmallows are on each muffin put them back in the oven until done.
Once the muffins are completely cooled sprinkle with a dusting of icing sugar.

Bake for 20-25 minutes or until slightly golden.

*If for some reason your muffin mix seems a little dry and stiff feel free to stir in a splash more liquid. Conversley if it ends up a little wet, add a sprinkle more flour. We've always been told baking is an exact science and for many recipes it is, but...I'll never post a recipe like that! All my recipes allow room for a little creative licence and a few corrective measures. So forget what momma always told you lol!

** If you prefer a darker chocolate add 2tbs of cocoa powder and 2tbsp of additional sugar to the dry ingredients

TIP- This recipe is easily made gluten free by simply swapping out the flour with a gluten free version such as Robin Hood or my favourite flour blend. 

Makes 12.