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

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, vickys chocolate marshmallow muffins, gf df ef sf nf. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really 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 popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Vickys Chocolate Marshmallow Muffins, GF DF EF SF NF is something that I have loved my whole life. They are nice and they look fantastic.

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

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