NO-BAKE-MARS-BARS-COCO-POPS MUFFINS
Rich, small, delectable and adorable. They taste like a Mars-bar flavoured chocolate crackle. I made these for my son's 5th birthday party and the kids (and adults) loved them. The recipe is from the Women's Weekly Cupcake book which I adapted for mini muffins. Edited to add: I recently made these as normal cupcake-sized muffins and it was much faster and more convenient to make them in this way.
Provided by joanna_giselle
Categories Quick Breads
Time 1h15m
Yield 60 mini-muffins
Number Of Ingredients 4
Steps:
- Line 2 mini muffin pans with paper cups.
- Take one Mars Bar and slice it into thin wafers and then cut those in half so you have tiny squares of Mars Bars. (Refrigerating the bar may help it from becoming too mushy when you slice it).
- In a large saucepan over a low heat melt the butter and remaining 4 of the Mars Bars until it is a runny caramel.
- Do NOT overcook as the butter and Mars Bars will become a toffee if you leave it to heat too long. The minute it has no lumps and is runny take it off the heat.
- Immediately add the Coco Pops and stir until combined.
- Put one teaspoon full of mixture into each paper cup and press down firmly so that it takes the shape of the cupcake. Put the filled muffin pan in the fridge while you do the other one.
- By the time you finish the second pan the first will have set so tip out the muffins onto a large tray and put more paper cups into the pan.
- Continue in this way until all of the mixture has been done.
- Melt the chocolate and place about a teaspoon full over the top of each muffin and smooth it gently.
- Finally add a square of sliced Mars Bar to decorate.
- Edited to add: I made this recently with jumbo sized cereal balls which I had chopped roughly with a knife as I couldn't find Coco-Pops and it was very nice. (Some even preferred the Nesquick chocolate cereal ball version.) I also made these as normal muffins and they were just as wonderful in a larger version.
Nutrition Facts : Calories 62.5, Fat 4.4, SaturatedFat 2.4, Cholesterol 2.6, Sodium 26.6, Carbohydrate 6.6, Fiber 0.9, Sugar 3.6, Protein 1.1
COCO POPS MUFFINS
Coco Pops in Australia are like cocoa rice crispies. This is a great one to use up those stale bits of cereal left in the pantry.Found in Sfi.
Provided by Mandy
Categories Dessert
Time 26m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 180.C.
- Grease 12 1/2 cup capacity muffins pans.
- Sift flour and cocoa into a large bowl, add sugar & 1 3/4 cups coco pops, stir well to combine.
- Combine butter, egg, buttermilk and vanilla in a jug and then add to dry ingredients, stir until just combined.
- Spoon mixture evenly into prepared muffins pans and sprinkle tops with remaining coco pops.
- Bake for 20 mins or until a skewer inserted comes out clean.
Nutrition Facts : Calories 216.6, Fat 8.4, SaturatedFat 5, Cholesterol 53.9, Sodium 380.7, Carbohydrate 31.5, Fiber 1.3, Sugar 12.3, Protein 4.4
COCONUT MUFFINS
In Beaver Dam, Wisconsin, Sue Gronholz dresses up a muffin recipe with flaked coconut, coconut extract and a streusel topping to create these tender treats. "We like them so much, they're a regular at Saturday morning breakfast," she says.
Provided by Taste of Home
Time 30m
Yield 8 muffins.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 332 calories, Fat 14g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 346mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
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