Rocky Road Muffins
adapted from Susannah Blake's Muffin Magic
300grams self rising flour
Cinnamon Bun marshmallows
semi-sweet chocolate chips
150 grams light brown sugar
200 ml whole milk
~5 Tablespoons unsalted butter, melted
Preheat the oven to 400 degrees Fahrenheit. Grease or line a 12-cup muffin pan with paper liners and set aside.
In a large bowl, combine the flour, baking powder, cocoa powder, and marshmallows. Set aside.
Reserve about 1/3 of the chocolate chips and pecans and add the rest to the flour mixture.
In a separate bowl, whisk the brown sugar, milk, eggs, and butter.
Stir the egg mixture into the dry ingredients until just combined.
Using a large cookie scoop, portion out the batter evenly among the muffins cups and sprinkle chocolate and nuts on top.
Bake for 18-20 minutes, or until a toothpick comes out clean.
Cool for 5 minutes then transfer to a wire rack to cool completely.
I actually got 16 muffins out of this recipe instead of 12.