Preheat oven to 400 degrees and place paper liners in 12 muffin cups.
2 c. GF AP Flour, Fancy Flour Blend OR:
1/2 c. millet flour
3/4 c. white rice flour
1/4 c. sweet rice flour
1/4 c. + 2 Tbsp tapioca starch
2 Tbsp potato starch
2 tsp baking powder
3 Tbsp cocoa powder
75 g milk chocolate chips
1/2 c. Heath Brickle Chips
60 g mini marshmallows
2/3 brown sugar
3/4 + 3 Tbsp milk
5 Tbsp butter, melted
In a small bowl, combine chips and brickle bits. Reserve 1/3 of the mixture to top muffins.
In a large bowl, combine the flours, baking powder, cocoa powder, marshmallows, and remaining 2/3 of chocolate chip mixture.
In a separate bowl, whisk together eggs, sugar, milk, and melted butter.
Make a well in the dry ingredients, pour in the egg mixture, and whisk until combined. Place into muffin cups with a 2 oz. disher. Sprinkle with reserved brickle/chocolate chip mixture. Bake for 18-20 minutes.
These were, again, a big hit. Though my little one was inclined to chew the chocolate chips off the tops and leave the rest of the muffin, they still seemed to be a big hit. I do wish I could figure out how to keep the marshmallows from sort of "disappearing" once the muffins cool.