Magic Marshmallow Muffins Food

MAGIC MARSHMALLOW CRESCENT PUFFS

Steps:

• Heat oven to 375 degrees F. Spray 16 regular-size muffin cups with cooking spray. In small bowl, mix granulated sugar, flour and cinnamon. Separate dough into 16 triangles. For each roll, dip 1 marshmallow in melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup. Bake 12 to 15 minutes or until golden brown (place sheet of foil or cookie sheet on oven rack below muffin cups to guard against spills). Cool rolls in pan 1 minute. Remove from muffin cups; place on cooling racks set over sheet of waxed paper. In small bowl, stir glaze ingredients until smooth, adding enough milk for drizzling consistency; drizzle over warm rolls. Serve warm. High Altitude (3500-6500 ft): No change.
• Bake-Off® Contest 20, 1969
• Edna Walker
• Eden Prairie, Minnesota

MAGIC MARSHMALLOW MUFFINS

Steps:

• Grease 12 muffin cups or line with cupcake liners.
• In mixing bowl, combine Bisquick, 3 tablespoons sugar, milk, egg, and 2 tablespooons melted butter.
• Stir well. Batter will be slightly lumpy.
• Spoon into muffin cups.
• Melt remaining 2 tablespoons butter.
• Mix cinnamon and 1/4 cup sugar in small bowl.
• Dip marshmallows in melted butter, then roll in cinnamon sugar mix.
• Push 1 coated marshmallow into center of each muffin cup, making sure that it is completely covered by batter.
• (Marshmallow may leakout if not completely covered).
• Bake at 400°F for 15-20 minutes.

MAGIC MARSHMALLOW MUFFINS

Steps:

• Grease muffin cups or line with paper baking cups. In a mixing bowl, combine biscuit mix, sugar, milk, egg and melted butter. Stir well (batter will be slightly lumpy). Spoon batter into muffin cups. Dip marshmallows into remaining butter, then into cinnamon-sugar mixture. Push a marshmallow into each muffin, making sure that marshmallow is completely covered by batter (or the marshmallow will leak out when baking). Bake at 400 degrees F for 15 to 20 minutes.

MAGIC MARSHMALLOW CRESCENT PUFFS

Steps:

• Preheat oven heat to 350°F. Separate dough into 16 triangles. Mix sugar and cinnamon; set aside.
• Dip marshmallows in margarine, then in sugar mixture, turning to evenly coat all sides. Wrap each dough triangle around 1 marshmallow, completely covering marshmallow; pinch edges of dough tightly to seal. Dip sealed side in margarine; place, sealed side down, in each of 16 greased medium muffin cups. Repeat with remaining ingredients. Place muffin pan on baking sheet.
• Bake 10 to 15 min. or until golden brown. Immediately remove from pan; drizzle with glaze. Sprinkle with walnuts. Serve warm.

CHOCOLATE CHIP MARSHMALLOW MUFFINS

Steps:

• Preheat oven to 375 degrees fahrenheit
• Grease a 12 cup muffin pan and set aside.
• In a large saucepan put milk and marshmallows together over medium heat and stir until melted completely. Set aside to cool.
• Assemble dry ingredients in a medium size bowl and put aside.
• After the marshmallow mixture has cooled down pour into a large mixing bowl then add the eggs and oil and whisk until well combined.
• Add the dry ingredients slowly and mix until just combined with other ingredients.
• Pour batter into greased muffin cups and then add chocolate chips at your own discretion into each container.
• Bake for approximately 15 minutes or until lightly browned on top
• Remove from oven and wait 10 minutes before putting on a plate to cool.

DISAPPEARING MARSHMALLOW PUFFS

Steps:

• Separate crescent dough into 16 triangles; set aside. In a shallow bowl, combine sugar and cinnamon. Roll marshmallows in butter, then in cinnamon-sugar. , Place marshmallows at wide end of crescents. Fold corners over marshmallow. Roll up each triangle, beginning at the wide end. Pinch seams to seal. Dip bottom of dough in butter. , Place butter, side down, in ungreased muffin cups. Place muffin pans on baking sheets. Bake at 375° for 10-15 minutes or until golden brown. Immediately remove from pans to wire racks. , For glaze, combine confectioners' sugar and vanilla. Stir in enough milk to achieve desired consistency. Drizzle over puffs. Sprinkle with nuts. Serve warm.

I WANT S'MORE MUFFINS

Steps:

• In a small bowl, cream butter and sugars until light and fluffy. Beat in the egg, then the sour cream and milk. Combine the flour, graham cracker crumbs, salt, baking powder, cinnamon and baking soda; beat into creamed until moistened. Fold in chocolate chips., Coat six muffin cups with cooking spray; fill one-fourth full with batter. Spoon 1 tablespoon marshmallow creme into each muffin cup. Top with remaining batter. , Bake at 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

MORNING MAGIC MUFFINS!

Steps:

• Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 18 muffin cups.
• Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
• Peel and finely grate the carrots and apple. Set aside.
• In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. Set aside.
• In a separate bowl whisk together the eggs, oil, and vanilla extract.
• Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and let cool on a wire rack.
• After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.
• Makes 18 standard-sized muffins.
• Frosting:
• Beat the butter and cream cheese until very smooth with no lumps.
• Gradually beat in the powdered sugar until fully incorporated and smooth.
• Beat in the vanilla extract.
• Place a dollop of the cream cheese frosting on the top of each muffin.

MOM'S MAGIC MUFFINS

Steps:

• Combine cereal, flour, sugar, baking soda and salt in a large bowl, mix well.
• Combine buttermilk, oil and eggs in a separate bowl, whisk well.
• Pour egg mixture into cereal mixture, stir until just blended, Fold in Cranberries.
• Place in tightly covered container in the refrigerator overnight. The batter will keep for 4 weeks and improves over time. Do not stir at any time after refrigerating or when preparing to bake the muffins.
• Preheat oven to 400 degrees, grease muffin cups, spoon batter into pan, Bake 18 minutes or until toothpick comes out almost clean. Cool in tins 10 minutes.

MAGIC MUFFINS

Steps:

• Mix all ingredients in order until flour is moistened.
• Fill greased muffin tins or paper lined tins 3/4 full.
• Bake at 400 degrees for 20 minutes.