Home » Step-by-Step Guide to Prepare Any-night-of-the-week Vickys Chocolate Marshmallow Muffins, GF DF EF SF NF

Step-by-Step Guide to Prepare Any-night-of-the-week Vickys Chocolate Marshmallow Muffins, GF DF EF SF NF

Vickys Chocolate Marshmallow Muffins, GF DF EF SF NF.

Hey everyone, it’s Drew, welcome to my 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 will make it a little bit unique. This will be really delicious.

Vickys Chocolate Marshmallow Muffins, GF DF EF SF NF is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Vickys Chocolate Marshmallow Muffins, GF DF EF SF NF is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to first 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. {Take 240 grams of gluten-free / plain flour.
  2. {Get 100 grams of caster sugar.
  3. {Get 6 tbsp of cocoa powder.
  4. {Take 3 tsp of baking powder.
  5. {Make ready 1/4 tsp of xanthan gum if using GF flour.
  6. {Get 70 grams of gold foil-wrapped Stork margarine block.
  7. {Make ready 360 ml of coconut milk.
  8. {Take 1 tsp of vanilla extract.
  9. {Prepare 100 grams of chocolate chips (Enjoy Life or Moo Free brand).
  10. {Get 55 grams of vegan mini marshmallows.

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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