Mini S’Mores Muffins
December 14, 2011 § Leave a comment
Part I of Christmas Baking Extravaganza. Man it’s crazy that I can have THAT much fun by myself. With Pandora set to Trans-Siberian Orchestra Holiday + Mariah Carey Holiday + Glee Cast Holiday, I was able to bake for about 7 straight hours. Phew. (With breaks for snacking on these delicious treats and the occasional dishwashing). The next thing I know it’s 8 pm and we have to turn on the AC because our apartment is approximately 350 degrees.
One of my favorite memories from growing up is making a ton of treats as a family and then making platters to give to neighbors, mailmen, garbage men, friends, priests, teachers, random passersby…(okay that was an exaggeration).
For the past few years I’ve been doing my own version of this- on a smaller scale of course! When I was living in Chicago, we’d get together at my aunt’s house for a bake fest. This year I was all by myself, jamming out in Christmas colors, dancing/jumping/playing air instruments- all I needed was some reindeer antlers, but mine were a casualty of our wedding reception.
The first recipe I’m going to share was my personal favorite treat this year: S’Mores Mini Muffins.
makes 30-36 mini muffins depending on how much dough you eat
- 4 cups of graham cracker crumbs (this is pretty much 1 whole box, processed fine)
- 2 cups of milk
- 4 tsp baking powder
- 2 eggs
- Chocolate chips (1 cup should suffice)
- Marshmallows (maybe a little more than 1 cup?)
Preheat your oven to 350°. Grease a mini muffin pan- you could use liners too.
Mix the dry ingredients together. Add wet and mix well. Put a little bit of the dough into the bottom of each muffin cup- maybe 1 tsp or so. On top, layer roughly 3 marshmallows and 3-4 chocolate chips. Some will hold less, some will hold more depending on how much dough is in the bottom. Press the marshmallows and chocolate chips into the dough slightly so that the dough comes up around the edges. Top with enough dough to cover the chocolate chips and marshmallows. You can smush the dough on top so it goes down the sides and meets the bottom layer of dough- this will help prevent your chocolate chips/marshmallows from leaking/sticking.
Bake for 7-9 minutes until the tops of the muffins are slightly browned. Cool completely. These muffins are super soft, so you may need to stick them in the fridge or freezer before taking them out of the pan. You can still take them out if you don’t refrigerate them; just be very careful.