Categories: Breakfast, Muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup graham cracker crumbs
- 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
- 4 tablespoons unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- 2/3 cup semi-sweet chocolate chips
- 3/4 cup mini marshmallows
Directions
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In a bowl, whisk the flour and next 5 ingredients togehter until well blended; set aside.
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In a big bowl, whisk the egg until lightly beaten; then whisk in the yogurt until smooth.
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Whisk in the milk, melted butter, and vanilla.
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Using a wooden spoon, stir in the chocolate chips and marshmallows; then stir in flour mixture until the chips and marshmallows are evenly distributed in the batter (don’t over mix).
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Fill muffin cups that have been sprayed with nonstick cooking spray 3/4 full.
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Bake in a 400 degree oven for 15-17 minutes or until muffins have firm, rounded, lightly browned tops; a pick should come out with a few crumbs attached.
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Place pan on a wire rack to cool 10 minutes. Turn out muffins; cool on wire rack 5 minutes.
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Cool muffins completely before storing in an air-tight container or freezing them in freezer bags.