Sitting around a campfire with hand carved wooden sticks, roasting marshmallows to golden perfection and sandwiching them between two honey sweetened graham crackers and a layer of chocolate is the quintessence of a perfect summer night.
As much as I love the act of creating smores, I'm not really sure how I feel about eating them. I love all of the smore ingredients: graham crackers, chocolate, toasted marshmallows - what's not to like? I actually prefer to deconstruct my smores to eat them though. I guess I like to savor each flavor without being muddled together.
This smore ice cream really got me thinking. If you can take a smore and transform it into a heavenly frozen treat, what other things can you transform a smore into? I've made them into cakes and cupcakes but I couldn't help thinking that the chocolate, marshmallow, graham combinations would also make a great muffin.
1 cup chocolate chips
1 cup flour
1 1/2 cups graham cracker crumbs
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup butter, melted
1/2 cup whole milk
1 teaspoon vanilla
1/2 cup marshmallow cream
Bake 20-25 minutes at 350.
Top each muffin with a Tablespoon of marshmallow cream. Let sit 10 minutes.
When sitting around a campfire is not an option, you can always improvise and bake up a batch of smore muffins. Admittedly, these smore muffins are a little sweeter than your normal breakfast muffin but they're a delicious morning treat. My plan is to bake a batch another batch of graham cracker muffins without the chocolate and marshmallow. I'll let you know how they turn out.
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