Rocky Road Muffins

If anything can brighten up a dreary Monday, it's chocolate. And gooey marshmallows. And more chocolate. This is a really easy recipe, and one that would probably be quite fun to do with kids too.

Ingredients

225g/8oz Plain Flour
55g/2oz Cocoa Powder (I used Bournville)
1 tbsp Baking Powder
Pinch Of Salt
115g/4oz Caster Sugar
50g/1 3/4oz Plain Chocolate Chips
50g/ 1 3/4oz White Chocolate Chips
50g/ 1 3/4oz White Mini Marshmallows (or big ones chopped up)
2 Eggs
250ml/ 9 fl oz Milk (I used skimmed as that's what I had in the fridge)
85g/3oz Butter, melted and cooled

Preheat the oven to 200 degrees (or 180 if using a fan oven like me) /400 degrees f/ gas mark. Prepare a 12 cup muffin tin (either grease it, or line it with paper cases). 

Sift the flour, cocoa powder, baking powder and salt into a large bowl and then stir in the sugar, chocolate chips and marshmallows.

Lightly beat the eggs in another bowl before beating in the milk and the butter.

Make a well in the centre of the dry ingredients and pour the beaten liquid ingredients into it. Gently stir until just combined. If you over mix it, it will become tough. I prefer to do the mixing by hand.

Spoon the mixture into the cases. An ice cream scoop also works brilliantly for this. Bake for 15-20 minutes until a cake tester (or cocktail stick!) can be pushed into the cake, and comes out clean. Leave in the tin for about 5 minutes before transferring them to a wire rack to cool.

When cooled, DEVOUR!!!

Although this recipe should make 12 muffins, I actually got 12 muffins and 6 smaller cakes out of it. Sadly, this means I have some extra cakes to eat. I shall be enjoying mine with a mug of Whittards Rocky Road hot chocolate.