Chocolate & Marshmallow Pancake Muffins
Nice for breakfast, no mixer needed!
They are made of pancake batter, but are baked muffin-way.
How to make:
Mix all the dry ingredients in a bowl:
¾ cup + 1 tablespoon flour
3 tablespoons cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons palm sugar
In another bowl, mix all the wet ingredients:
½ cup + 2 tablespoons (or 150 mL) milk
2 tablespoons nutella (you could double the amount for richer taste. Using peanut butter would be great too)
2 tablespoons vegetable oil
Pour the wet ingredients into the dry ingredients, stir with a spoon or spatula, but not until well-combined. Better be still lumpy. Spoon the batter into muffin tins, plop some marshmallows on top. Homemade marshmallows would do well. Bake 180 C for 15-20 minutes, depending on the size of your pancake muffins. Serve warm. If you use homemade marshmallows, they would melt along with the batter, creating a nice, moist texture. Perfect.