Coco Pops Muffins Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• Line the muffin tin with paper liners and lightly coat with cooking spray. (This may seem like overkill, but otherwise the muffins will stick.)
• Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then whisk in the butter, brown sugar, milk, oil and vanilla.
• Quickly fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips¿don¿t mix the batter too much or the muffins will be tough. Divide the batter among the muffin cups (1/4 cup of batter per muffin). Bake until a tester inserted in the center comes out clean, about 25 minutes. Turn the muffins out of the tins, cool on a rack. Serve slightly warm with jam.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 350°. In a small bowl, beat cream cheese, sugar and flour until smooth. Beat in egg. Stir in 2/3 cup chocolate chips. In another bowl, toss coconut with pecans and remaining 1/3 cup chips., In a large bowl, whisk together the first 5 batter ingredients. In another bowl, whisk together coffee, oil and vinegar; add to dry ingredients, stirring just until moistened. , Fill paper-lined muffin cups half full with the batter. Place scant 1 tablespoon cream cheese mixture in the center of each. Top with about 1 tablespoon coconut mixture. , Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks to cool. Serve warm.