Tuesday, July 22, 2008
I've been planning on making s'mores the whole summer, but I have an electric range and doing them on the grill just seems wrong. So there have been marshmallows, Hershey's bars, and graham crackers sitting in my pantry for about a month. I was skimming through my mom's old (and falling apart) Mostly Muffins cookbook and found a Graham Cracker Muffin recipe, to which I added the chopped Hershey's bars and cut up marshmallows. Both my mom and I found that I hadn't added quite enough chocolate or marshmallows, so I upped the amount in the following recipe. They were sufficiently graham cracker-y though, and I loved the way the marshmallows oozed up and down during the baking process.
adapted by Zoe
1 cup all-purpose flour
1/2 cup graham cracker crumbs
1/2 cup honey crunch wheat germ
1/4 cup whole-wheat flour
1/4 cup sugar
1 1/4 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/3 cup molasses
1/3 cup vegetable oil
1 egg, lightly beaten
3 Hershey's bars, chopped (I used 2)
12 marshmallows, cut into 1/6ths (I used 8)
Preheat oven to 400 degrees Fahrenheit and prepare a muffin tin.
In a large bowl, stir together first 7 ingredients. In another bowl, stir together the buttermilk, molasses, oil, and egg. Make a well in the center of the dry ingredients; add buttermilk mixture and stir just to combine. Stir in the chocolate and marshmallows. Spoon the batter into prepared muffin tins.
Bake for 15-20 minutes. Cool for 5 minutes before removing the muffins and putting them on a cooling rack.
Note: I think the Hershey's was too meltable - next time I'll try chocolate chips.