Rocky Road Muffins!

We now return you to Muffin Monday, courtesy of the fabulous Baker Street.  This weeks' installment is Rocky Road Muffins.  Please visit Baker Street for the original recipe.  I give you my own, gluten-free version, below.

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
2 eggs
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.