Saturday, November 28, 2009

S'More Muffins

These, too, come from my sister's blog. We made 2 batches of these to take to church last week. The first batch stuck to the muffin tin papers, so we sprayed the papers the second time and it worked better. We made these into mini muffins and cooked for 10-12 minutes.

S'More Muffins

1 cup all-purpose flour
1 cup graham cracker crumbs
1/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, at room temperature
3/4 cup sour cream
3/4 cup milk
4 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract
2/3 cup semi-sweet chocolate chips
3/4 cup mini marshmallows

In a bowl, whisk the flour and next 5 ingredients together until well blended; set aside. In a big bowl, whisk the egg until lightly beaten; then whisk in the sour cream until smooth. Whisk in the milk, melted butter, and vanilla. Using a wooden spoon, stir in the chocolate chips and marshmallows; then stir in flour mixture until the chips and marshmallows are evenly distributed in the batter (don't over mix).

Fill muffin cups that have been sprayed with nonstick cooking spray 3/4 full.
Bake in a 400 degree oven for 15-17 minutes or until muffins have firm, rounded, lightly browned tops; a pick should come out with a few crumbs attached.

Place pan on a wire rack to cool 10 minutes. Turn out muffins; cool on wire rack 5 minutes. Cool muffins completely before storing in an air-tight container or freezing them in freezer bags

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