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      RECIPE TITLE "S'mores Muffins"
    The Ultimate Muffin Book, More Than 600 Recipes for Sweet and Savory Muffins. Copyright © by Bruce Weinstein. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved.

    yields Makes 12 muffinstime--- difficultyeasy

    Here, the wonderful flavor of the campout favorite jumps right into muffin tins. Graham crackers, marshmallows, and chocolate bake up into a treat worthy of kids of any age. Whip these up for your next bake sale, then stand back and watch the smiles.


    Nonstick spray or paper muffin cups
    1 cup all-purpose flour
    1 cup graham cracker crumbs (see Note)
    1/3 cup sugar
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 large egg, at room temperature
    3/4 cup yogurt (regular, low-fat, or nonfat)
    3/4 cup milk (whole, low-fat, or nonfat)
    4 tablespoons (1/2 stick) unsalted butter, melted and cooled
    2 teaspoons vanilla extract
    2/3 cup semisweet chocolate chips
    3/4 cup mini marshmallows

    Another 250 Best Muffin Another 250 Best Muffin
    Start your day with Blueberry Breakfast Gems or have a wonderfully satisfying meal on the run with a Meal in a Minute Muffin. Recipes created for the microwave like Refrigerator Micro-Bran Muffins and the Specially for Kids chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from Mom or Dad, but each recipe is sure to appeal. Perfect for busy households, the Mix-A-Mix chapter enables you to prepare batter in advance which can be refrigerated and then popped into the oven at a later time. Chocolate Lover's Delight and Fudgey Nut Muffins will certainly satisfy the craving for something sumptuous. Also includes recipes for buffins, cuffins and puffins (a little bit cupcake, a little bit muffin and a whole lot delicious!).


    1. Position the rack in the center of the oven and preheat the oven to 400°F. To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place the tins on a baking sheet.

    2. Whisk the flour, graham cracker crumbs, sugar, baking powder, baking soda, and salt in a medium bowl until well blended. Set aside.

    3. In a large bowl, whisk the egg until lightly beaten, then whisk in the yogurt until smooth. Whisk in the milk, melted butter, and vanilla extract. Using a wooden spoon, stir in the chocolate chips and mini marshmallows, then stir in the prepared flour mixture until the chips and marshmallows are evenly distributed in the batter. Do not overmix.

    4. Fill the prepared tins three-quarters full. Use additional greased tins or small, ovensafe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 20 minutes, or until the muffins have firm, rounded, lightly browned tops. A toothpick inserted in the center of one muffin should come out with a few moist crumbs attached, provided it doesn't hit a melted chocolate chip and come out too gooey to tell.

    5. Set the pan on a wire rack to cool for 10 minutes. Gently tip each muffin to one side to make sure it isn't stuck. If one is, gently rock it back and forth to release it from the tin. Cool the muffins for 5 minutes more on the rack before serving. If storing or freezing them, cool them completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 2 days at room temperature or up to 2 months in the freezer.

    Note: 8 whole graham crackers crushed in a food processor fitted with the chopping blade yield about 1 cup of crumbs.

    Chocolate Iced S'mores Muffins: Top the cooled muffins with Chocolate Icing (page 223).

    Peanut S'mores Muffins: Reduce the chocolate chips to 1/3 cup. Add 1/3 cup chopped, roasted, unsalted peanuts with the remaining chocolate chips.

    Rainbow S'mores Muffins: Substitute M&M candies for the chocolate chips.

    White Chocolate Chip S'mores Muffins: Substitute white chocolate chips for the semisweet chocolate chips.

    HOT! We recommend:

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    Chicago Metallic 6-c. Professional Nonstick Giant Muffin Pan
    Chicago Metallic 6-c. Professional Nonstick Giant Muffin Pan Made of heavy-gauge steel with SilverStone non-stick surface for easy release and cleanup, this professional Muffin Pan is designed for a lifetime of use. 6-cup pan yields extra-large muffins.


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