I am so excited because as I write this post and schedule it to go live on Monday for Muffin Monday, I probably should be packing for our weekend on the Sinai Peninsula. A beach holiday is the best holiday always. And our girls are here so it will be the four of us at the beach, which makes it the perfect holiday. But first: I am making muffins. And these are wonderful! The original recipe from Dwell on Joy called for graham crackers and chocolate chips so, of course, the first thing that sprang to my mind was s’mores. Some of my best childhood memories include making s'mores around a Girl Scout campfire. Unless you have roasted a marshmallow over an open fire and smashed it between graham crackers with a square of chocolate, you haven't lived! Because of availability, I had to replace the graham crackers with digestive biscuits but I think that was a good thing! (Especially since I had special digestives with dark chocolate on one side.) And naturally, s’mores had to include mini marshmallows.
2 cups or 250g flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup or 70g sugar
1 cup or 115g of graham crackers or digestive biscuits with dark chocolate :)
1 cup milk
1/3 cup or 80ml canola or sunflower oil
1 teaspoon vanilla
1/2 cup or 90g chocolate chips
1 cup or 50g mini marshmallows
For the topping:
6 squares dark or milk chocolate candy bar about 1/3 oz or 10g each
24 mini marshmallows
Preheat your oven to 350°F or 180°C and liberally grease your muffin tin with butter or non-stick spray.
Crush your graham crackers or digestive biscuits with a pestle or drink muddler in a big mixing bowl. Don’t get them too fine. You don’t want just powder but some crunchy bits as well.
Add your flour, baking powder, salt and sugar to the cracker/biscuit bowl. Mix well and set aside.
In another smaller bowl, combine your wet ingredients - milk, oil, egg and vanilla. Whisk well.
Add the wet ingredients to the dry ingredients and stir until just moistened. You can even leave a little flour showing since you are going to continue to mix as you fold in the chocolate chips and marshmallows.
Gently fold in your chocolate chips and the 1 cup or 50g of mini marshmallows.
Divide your batter between the greased muffin cups.
Carefully score your six chocolate squares with a serrated knife and break them into two even halves.
Decorate each muffin by inserting a half square of chocolate bar in the middle with two mini marshmallows on either side.
Bake 20-25 minutes or until muffins are a golden brown.
Cool for a few minutes and then, run a dull knife around the muffin tin to remove the muffins. (Sometimes the marshmallows stick a little, even when the tin is well greased.)
Cool on a rack and then serve. These are great with a glass of cold milk!
|The muffins have cool holes in the middle where the |
marshmallows have melted into the batter while baking.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop Anuradha a quick line to join her on this journey to make the world smile and beat glum Monday mornings week after week.