I had a bit of a chocolate craving yesterday so I went off and bought some ingredients to make Rocky Road muffins. This is a combination of 2 recipes – I really like how muffins turn out when they use buttermilk – they seem to rise well but also have that dense moist texture. Just use whatever your favourite chocolate is. The marshmallow just disappeared and made little sticky puddles inside… YUMMY!
Ingredients
300g SR flour 75g cocoa 90g butter, chopped 220g caster sugar 30g dessicated coconut 100g chocolate (I used fruit & nut) 50g mini marshmallows – cut in half 1 egg beaten lightly 310ml buttermilk (the cartons I get measure 284ml so I make up the difference with milk or yoghurt)Method
- Preheat oven to 200/GM6 & line a muffin tin with 12 muffin cases
- Put flour & cocoa in a bowl – rub in the butter
- Stir in sugar, coconut, chocolate and marshmallows
- Add buttermilk & egg
- Stir everything together but don’t overmix
- Divide between cases
Cook for about 20mins – take out & let them stand in the muffin tray for 5mins before putting on a wire race to cool… or eat warm!
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