Vickys Chocolate Marshmallow Muffins

• 240 grams gluten-free / plain flour
• 100 grams caster sugar
• 6 tbsp cocoa powder
• 3 tsp baking powder
• 1/4 tsp xanthan gum
• 70 grams gold foil-wrapped Stork margarine block
• 360 ml coconut milk
• 1 tsp vanilla extract
• 100 grams chocolate chips ( Enjoy Life or Moo Free brand)
• 55 grams vegan mini marshmallows

1. Preheat the oven to gas 5 / 190C / 375F and put 12 paper liners in a muffin tin
2. Mix the flour, sugar, cocoa, baking powder and xanthan gum (if using) together
3. Melt the butter and add it to the milk and vanilla before stirring into the dry mixture to form a batter
4. Stir in the chocolate chips and marshmallows
5. Divide evenly between the paper cases and bake for 25 minutes until well risen
6. Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely

flour, caster sugar, cocoa, baking powder, xanthan gum, gold foil, coconut milk, vanilla, chocolate chips, vegan

Taken from cookpad.com/us/recipes/340814-vickys-chocolate-marshmallow-muffins (may not work)