Vickys Chocolate Marshmallow Muffins, GF DF EF SF NF
Vickys Chocolate Marshmallow Muffins, GF DF EF SF NF

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, vickys chocolate marshmallow muffins, gf df ef sf nf. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF. I love the icing on these, it sets really well and tastes delicious! Mix the chocolate layer ingredients together and spoon half of the chocolate mixture into the bottom of the.

Vickys Chocolate Marshmallow Muffins, GF DF EF SF NF is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Vickys Chocolate Marshmallow Muffins, GF DF EF SF NF is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have vickys chocolate marshmallow muffins, gf df ef sf nf using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Vickys Chocolate Marshmallow Muffins, GF DF EF SF NF:
  1. Get 240 grams gluten-free / plain flour
  2. Make ready 100 grams caster sugar
  3. Take 6 tbsp cocoa powder
  4. Make ready 3 tsp baking powder
  5. Make ready 1/4 tsp xanthan gum if using GF flour
  6. Prepare 70 grams gold foil-wrapped Stork margarine block
  7. Prepare 360 ml coconut milk
  8. Make ready 1 tsp vanilla extract
  9. Get 100 grams chocolate chips (Enjoy Life or Moo Free brand)
  10. Make ready 55 grams vegan mini marshmallows

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Steps to make Vickys Chocolate Marshmallow Muffins, GF DF EF SF NF:
  1. Preheat the oven to gas 5 / 190C / 375°F and put 12 paper liners in a muffin tin
  2. Mix the flour, sugar, cocoa, baking powder and xanthan gum (if using) together
  3. Melt the butter and add it to the milk and vanilla before stirring into the dry mixture to form a batter
  4. Stir in the chocolate chips and marshmallows
  5. Divide evenly between the paper cases and bake for 25 minutes until well risen
  6. Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely

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